Keto French Silk Pie with pecan crust

2 cup, chopped Pecans
1 tsp Cinnamon, ground
6 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
4 tbsp Butter, salted
9 oz Lily’s Choclate Chips
.75 serving 90% Cocoa Supreme Dark Lindt Chocolate - serving size 4 squares (40g) (by EWEINHISPASTURE)
1 cup Butter, salted
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
6 tsp Swerve All Natural Sweetener (by JANIS-IRENE)
4 serving Farm Fresh Eggs (Medium)
1 tsp Vanilla Extract

Keto-friendly.

Combine pecans, cinnamon, 2 Tbsp swerve and 4 T melted butter. Press into bottom of a deep dish pie crust. Refrigerate for at least half and hour, then bake at 375 for 12-15 minutes. Remove and let cool completely. Melt the bag of Lily's chips, 3 squares of Lindt 90% dark chocolate and 2 sticks butter, Melt slowly - will scorch easily. Refrigerate until hardened, then remove and let it return to room temperature. Whip the choc/butter mixture until light and fluffy. Add eggs, one at a time (use farm fresh eggs-not grocery store eggs) and continue mixing for 5 minutes between each egg (20 min total). Whip whipping cream until stiff, adding swerve and vanilla while mixing. Fold into chocolate mixture. Pile it all into cooled crust and refrigerate until ready to eat.

Serving Size: Makes 8 very large slices

Number of Servings: 8

Recipe submitted by SparkPeople user SMODO2.