Instructions

1. Preheat your oven to 350 F and place the rack in the middle. In your stand mixer, or by hand in a large bowl, mix together all of the crust ingredients until a uniform dough forms.
2. Press the dough into a pie tin or glass pie baking dish. Try to form a thin even layer that covers the bottom and all of the sides of the dish. Use a fork to poke several holes all over the bottom of the crust.
3. Bake for 12-15 minutes until slightly browned. Set aside to cool, uncovered.
4. Heat one of the chocolate bars in a microwave-safe bowl for 20 seconds. Stir and repeat until the bar is just barely fully melted and smooth. Set aside to cool.
5. In the bowl of your stand mixer with the paddle attachment, add the butter and the Swerve Confectioners Sweetener. Cream together at a medium-high speed until smooth.
6. Add the melted chocolate, vanilla extract and optional espresso powder. Mix on medium-high until even and smooth.
7. Swap out the paddle attachment for the whisk attachment. Turn the speed to medium and add the first egg. Allow the mixer to whisk for 5 minutes.
8. Add the next egg and allow to mix for 5 minutes, repeating with the final 2 eggs for a total of 20 minutes of mixing. Pour the filling into the cooled pie crust.
9. Cover and refrigerate for at least 3 hours. Whip the heavy cream with the sweetener and vanilla extract. Just before serving, top with whipped cream and chocolate shavings or curls.