This pie is super delicious and decadent! I love the fresh whipped cream on top and the ultra creamy chocolate center! The crust has a nice, lightly sweetened almond meal base that holds up well to the pie filling. I buy pasteurized whole eggs for this as the filling is not cooked! Do not try to substitute with liquid whole eggs.
Preheat an oven to 325 F. Combine the almond flour, ¼ cup Swerve, kosher salt and ¼ cup of melted butter together to form the crust. Mix with a fork until combined. Place into a 9 inch pie pan and press crust into the bottom and up the sides. Bake for 10-12 minutes until the crust is golden.
In the meantime, melt the chocolate in the microwave in 30 second increments until melted. Allow the chocolate to cool.
Once chocolate is cooled begin creaming 1 cup of powdered erythritol and 2 sticks of room temperature butter together in a stand mixer. Beat for 2 minutes. Add in the cooled, melted chocolate.
Add the cold eggs one at a time, beating each egg for 5 minutes after each addition. This whole process should take 20 minutes.
Add the finished filling to the cooled pie crust. Place the pie in the fridge.
In the meantime, whip cold heavy cream in a cold mixing bowl and beat until foaming. Once cream is foamy, add ¼ cup powdered erythritol and beat until stiff peaks form. Top the chilled pie with the whipped cream.
To decorate the pie, take a block of chocolate and grate chocolate over the pie using a vegetable peeler to make curls. Keep pie stored in the fridge until ready to serve.