Delicious Low Carb Chocolate Pie (Sugar Free and Gluten Free)

READY IN: 6hrs 15mins
YIELD: 1 pie




  • For the Crust: Mix together first 6 ingredients until well incorporated.
  • Press into a 9" glass pie plate.
  • Bake at 350 degrees for about 20 minutes or until browned and crispy, let cool.
  • Pie filling: Mix together chocolate, truvia, corn starch, salt, milk and cream in a saucepan over medium heat until boiling, boil 2 minutes stirring constantly.
  • Add 1/2 of pudding mixture to beaten egg yolks, mix lightly then return to heat and boil 2 additional minutes.
  • Remove from heat, add butter and vanilla, mix.
  • Pour into pie shell.
  • Let sit until cooled, then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set, and tastes much better and has the best texture straight from the fridge.
  • Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy.
  • **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories, then by all means use full heavy cream in place of the milk.
  • ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin, however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm, then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation, just place a paper towel or two on the pie to soak it up.
  • ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.