1. Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl.
2. Mix well and chill for 15 minutes. (Useful to do this while the crust is baking and cooling)
3. Meanwhile, combine the remaining 1 cup of heavy whipping cream, 2 tablespoons of  confectioners style powdered erythritol, and 1/2 teaspoon vanilla extract in a large mixing bowl.
4. Beat with a whisk or electric mixer until stiff peaks form.
5. Fold half of the whipped cream mixture gently into the pistachio mixture.
6. Spoon the pistachio mixture into cooled pie shell and smooth out evenly.
7. Pipe or spoon the remaining whipped cream over the top of the pie.
8. Garnish with chopped pistachios.
9. Serve immediately, or chill until ready to serve.

Notes

This pie is incredibly rich so a little goes a long way and I kept the serving size at 1/12th of the pie for that reason.  You can obviously eat more, but this is a good starting point for the average person.

Net carbs per serving = 5g.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Easy Keto Desserts

Nutrition

• Serving Size: 1/12th pie
• Calories: 402
• Fat: 37g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 6g