Low Carb Chocolate Pudding Pie (nut-free)

Ingredients

Crust:
• 1 1/4 cups sunflower seed flour (or almond flour, if you don’t need to be nut-free)
• 1/4 cup cocoa powder
• Powdered sweetener equal to 1/4 cup sugar (needs to be powdered to avoid grittiness)
• 1/4 tsp salt
• 1/4 cup butter, melted
Filling:
• 1 cup heavy whipping cream
• 1 cup unsweetened hemp milk (or almond milk, if you don’t need to be nut-free)
• Powdered sweetener equivalent to 1/2 cup sugar
• 4 large egg yolks
• 1/2 tsp xanthan gum or glucomannan
• 1/3 cup cocoa powder
• 3 tbsp butter, cut into 3 pieces
• 1/2 teaspoon vanilla extract

Instructions

Crust:
1. In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
2. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. If you have a deep dish pie plate, go only about 3/4 of the way up the sides.
3. Freeze while preparing the filling.
Chocolate Pudding Filling
4. In a medium saucepan over medium heat, combine the whipping cream, hemp milk, and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
5. In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk the tempered yolks back into the saucepan.
6. Reduce the heat to medium low and sprinkle the surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, 3 or 4 minutes. Remove from heat and add the butter and vanilla. Whisk until smooth.
7. Let cool 15 minutes, then pour into the prepared crust. Refrigerate until set, 3 to 4 hours.
8. Top with lightly sweetened whipped cream and fresh berries, if desired.