Ingredients

The following ingredients have 8 Servings
  • For the crust:
  • 2 cups pecans
  • 3 tbsp melted butter
  • 2 tbsp coconut sugar
  • For the filling:
  • 8 oz reduced-fat cream cheese (softened)
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp real maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp half and half
  • 2 cups Truwhip whipped topping (an alternative to cool-whip)
  • 2 1.4oz Heath bars, chopped

Instruction

  • For the crust:
  • Preheat oven to 350 degrees F
  • Combine pecans, butter, coconut sugar and in a food processor
  • Pulse until ground
  • Press into the bottom and sides of a 9" pie plate
  • Bake for 10-12 minutes and cool
  • For the filling:
  • Melt chocolate chips in the microwave for 1 1/2 minutes, stirring every 30 seconds to allow to cool
  • In the bowl of a stand mixer, combine cream cheese, vanilla, half and half, maple syrup and cooled chocolate. Blend until smooth. Stir in Heath bars and fold in whipped topping. Pour into cooled pie crust, cover and freeze for at least 3 hours before slicing (pie should be firm). Store leftover pie in the freezer.