Chocolate Berry Pie Recipe

Ingredients

• 3½ tablespoons coconut oil (or unsalted butter if not dairy-sensitive)
• 1½ ounces unsweetened baking chocolate
• 0.33 cup powdered erythritol
• 1 teaspoon stevia glycerite (or more or less for desired sweetness)
• 1 large egg
• 2 teaspoons raspberry flavor or other fruit flavor, such as strawberry or cherry
• ¼ teaspoon fine sea salt

• 3 large eggs
• ½ cup powdered erythritol
• ¼ cup lime or lemon juice
• 2 teaspoons raspberry flavor or other fruit flavor, such as strawberry or cherry
• 1 teaspoon stevia glycerite
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ¼ cup Dairy-Free Chocolate Syrup, for drizzling (optional)

1. Preheat the oven to 325°F. Grease an 8-inch pie pan and line it with parchment paper.
Make the Crust
2. Heat the coconut oil in a saucepan over medium heat. (If using butter, take the additional step of browning the butter, if desired; it tastes way better! In a saucepan, heat the butter over high heat, stirring often. Once the butter foams and has brown flecks, not black, remove from the heat.) Slowly add the chopped chocolate (don’t let it burn). Add the erythritol and stevia, then let cool in the fridge for about 10 minutes.
3. Once cool, add the egg, raspberry flavor, and salt, and stir to combine. Pour into the prepared pie pan.
4. Place the crust in the oven and prebake for 15 minutes. Remove from the oven and set aside to cool.
Make the Filling
5. In a medium-sized bowl, mix the ingredients for the filling until well combined.
6. Pour the mixture evenly over the prebaked crust and bake again for 15 to 20 minutes, until set. Let cool and drizzle with chocolate syrup, if desired, before serving.
7. Store in an airtight container in the fridge or freezer for up to 1 week.