Keto Chocolate Cream Pie

Preheat the oven to 350°F and grease a 9-inch pie pan. Set aside.
In a large mixing bowl, combine the dry ingredients: almond flour, salt, and sweetener.
2 1/2 cups Almond flour, fine, 1/4 tsp salt, 2 tbsp granulated keto sweetener of choice
Stir in cooled melted butter, vanilla, and beaten egg.
1 large egg, 1/4 cup unsalted butter,, 1 tsp vanilla extract
Combine with a spatula at first, then knead with your hand to form a pie dough.
Place the dough ball in the center of two pieces of greased parchment paper and roll into a large1/8-inch thick rectangle.
Transfer the dough into your pie pan by peeling of the parchment one side at a time
Gently push down the rolled crust to fit the pan - using any dough that has fallen off to patch holes or cracks.
Prick the crust using a fork and cover the sides of the crust with foil - this prevents the sides from darkening too fast.
Prebake the crust for 15-20 minutes. If the center puffs up, use a fork to prick and deflate.
Remove from oven and let cool while preparing the filling .

Line the bottom of cooled pie crust with the melted chocolate. place in freezer to set.
1 cup sugar-free chocolate
In a stand mixer start by whipping the vanilla pudding mix with 1½ cups of the half and half until light and fluffy.
1 box Simply Desserts Vanilla Pudding, 3 cups half and half
Repeat the same process with the chocolate pudding mix.
1 box Simply Desserts Chocolate Pudding
First, fill the pie with the chocolate pudding.
Second, place the vanilla pudding on top of the chocolate like a fluffy dome.
Garnish with grated chocolate.
extra chocolate for garnish
Slice and enjoy!