SUGAR CREAM PIES RECIPES

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Steps:

• Preheat oven to 350 degrees.
• Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
• Bring it to a boil.
• Reduce to simmer for 3-4 minutes until it thickens like pudding.
• Remove from heat and add chocolate chips.
• Stir until smooth. Set aside.
• Add the rest of the ingredients to a stand mixer and blend until smooth.
• Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
• Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
• Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
• Bake for 25-30 minutes until center is set but still slightly jiggly.
• Cool slightly then refrigerate to set for 6 hours or overnight.
• Top with homemade sugar free whipped cream and chocolate shavings if desired.