Serving Size: 8

Ingredients:

• 1 (14 oz) Wholly Wholesome Organic Whole Wheat Pie Shell, Keto Pie Crust, or equivalent
• 4 Tablespoons Paleo chocolate chips (e.g. Lily’s Dark Chocolate Premium Baking Chips – Stevia sweetened)
• 5 tsp Stevia bakeable blend, or equivalent
• 1 tsp vanilla
• 3 eggs
  ¾ cup organic agave nectar (darker variety preferred)
• 1/3 cup unsalted butter, melted
• ¼ cup Kahlua liqueur
• 1 ½ tbs all-purpose flour
• 1 ¾ cup chopped pecans

Directions:

Heat oven to 350 deg F.
Sprinkle chocolate chips evenly on the bottom of the pie crust.
In a large bowl, mix eggs with stevia. Stir in agave nectar, vanilla, melted butter, kahlua, and sifted flour. Stir in pecans. Carefully scoop mixture over chocolate chips in the pie crust, trying not to disturb the chocolate chips (so that they stay near the bottom of the pie crust as a chocolate bottom layer).
Bake 45-50 minutes until the filling is slightly puffed and pie is golden brown. Tent with foil for the first 25-30 minutes to prevent crust from over-browning.
Remove from oven and let cool for at least 1 ½-2 hours before serving. Store in refrigerator, and serve cold or slightly reheated (e.g. 20 sec in microwave) for a meltier chocolate experience.

Optional: Serve with a dollop of whipped Non-Fat Greek Yogurt or Low GI Ice Cream

Approximate Nutrition (Base Recipe, per Serving):

Calories 284, Total Fat 17g, Total Carbs 34g, Dietary Fiber 2g, Protein 4g