Servings: 8

Crust: subheading: Crust:
1 1/2 cups fine almond flour 1 ½ cups fine almond flour
1/2 stick (4 Tbsp) butter, melted ½ stick (4 Tbsp) butter, melted
1/2 tsp pink salt ½ tsp pink salt
 
Filling: subheading: Filling:
2 large egg yolks 2 large egg yolks
2 Tbsp unsweetened cocoa powder 2 Tbsp unsweetened cocoa powder
1 1/2 Tbsp coconut flour 1 ½ Tbsp coconut flour
1/2 cup granulated Pyure (NOT the baking blend) ½ cup granulated Pyure (NOT the baking blend)
1 tsp butter 1 tsp butter
1 1/4 cup heavy whipping cream 1 ¼ cup heavy whipping cream
1 tsp vanilla extract 1 tsp vanilla extract
A sprinkle of pink salt A sprinkle of pink salt

Crust: subheading: Crust:
Combine ingredients and press into a regular pie plate. Score with a fork. Bake @ 350 for approx 15 mins, until lightly browned on sides and bottom. Remove and let cool.
Filling: subheading: Filling:
Combine all ingredients in saucepan. Heat on medium until bubbling. Reduce heat and stir constantly at a simmer, scraping sides also, until mixture thickens into more of a pudding consistency. Remove from heat, let cool slightly and pour into baked pie crust. Let cool completely before serving.

8 total/5 net carbs per slice (calculated at 8 servings total)  8 total/5 net carbs per slice (calculated at 8 servings total)