Pecan Cream Pie

Chocolate Pie Crust

• Add all ingredients into a food processor and process until smooth.
• Grease a 9 inch pie plate and press mixture into pan as evenly as possible.

Pecan Cream Filling

• In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
• In another bowl, combine the room temperature cream cheese with Swerve confectioners, sugar free maple syrup, caramel stevia and a pinch of salt. Beat until smooth and creamy.
• Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup chopped pecans.
• Spread mixture into pie crust. Sprinkle remaining pecans on top of the pie.Cover and refrigerate for 6-8 hours or for best results overnight.
• Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
• Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.

Notes

Net Carbs: 4g

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 9g | Protein: 6g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 203mg | Potassium: 108mg | Fiber: 5g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg