Low Carb Chocolate Cream Pie - cooking recipe

Ingredients

2 cups almond meal
2 tablespoons coconut oil
3 tablespoons ghee
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup Splenda granular (sugar substitute)
1 pint heavy whipping cream
4 ounces cream cheese
2 (1 ounce) boxes sugar-free instant chocolate pudding mix
2 tablespoons water

Preparation

Crust.
Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
Filling.
Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!