Pre heat oven to 175 degrees fan bake.
Whisk all dry first layer ingredients together in a bowl.
Add the wet ingredients and mix until a sticky dough batter is achieved.
Spread the mixture across a 9inch pie dish, across the bottom and up the sides of the dish. Make sure to pierce the pastry with a fork across the entire base to ensure it doesn’t split while cooking.
Bake in the oven for 8 minutes or until the pastry hardens and turns golden brown.
Remove from the oven and leave to cool completely while making the middle layer.
To make the middle layer, whisk the eggs and 1/6 cup sweetener in a double boiler until the sweetener dissolves and the egg thickens. This will take between 5 and 10 minutes. Once the egg thickens it will become thick and turn pale.
Remove from the heat and allow to cool.
Cream the butter and 1/6 cup sweetener with a beater. Add melted chocolate, vanilla and salt and beat until well combined.
Fold both the egg and the chocolate mixtures together.
Add the completed chocolate layer to the cold crust and refrigerate for at least 4 hours or overnight.
When ready to serve, whip the cream with the sweetener until it has tripled in volume and is stiff when touched.
Slice the pie into 8 pieces and serve with a sprinkle of chocolate shavings.
Per serving (1 piece):-
