Keto Peanut Butter Pie

Make the Keto Zero Carb Pie Crust

FILLING:
2a) 1 cup whipped coconut cream
2b) .5 cup Swerve confectioners
2c) cream cheese, softened
2d) 1 cup natural creamy peanut butter

CHOCOLATE GANACHE:
3a) .25 cup whipped coconut cream
3b) 2 tablespoonsconfectioner's Swerve
3c) 1 oz unsweetened chocolate, finely chopped
3d) .5 teaspoon vanilla extract
3e) Pinch of fine grain sea salt

OPTIONAL GARNISH:
4a) Whipped Coconut Cream and unsweetened cocoa powder sweetened with Swerve confectioners

Instructions
5a) Allow the pie crust to cool completely in the refrigerator from step 1
5b) Place the whipping cream into a chilled bowl and use a hand mixer to whip until stiff peaks form. Add the Swerve, softened mascarpone cheese and peanut butter. Use a hand mixer to combine well. Pour mixture into pre-baked shell. Set in fridge to cool and set up.
5c) To make the chocolate ganache: Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir with a whisk, then allow to sit for 3 minutes. Stir again until completely smooth. Pour over cooled peanut butter pie and set in the fridge for 20 minutes to set. Garnish with Swerve-sweetened whipped cream and a sprinkle of Swerve-sweetened cocoa powder.
5d) Store in airtight container for up to 5 days.