Bake the crust for 10-13 minutes or until golden brown.
Start with the crust by mixing the dry ingredients first. Then add the liquid ingredients and mix until it forms a ball. Use whatever pie dish you have on hand. Mine was too big but it still came out great even though the pie dish was shallow. I also used coconut oil to help grease up my hands so that the dough doesn't stick. Then cover the edges with foil and cook an additional 8-10 minutes. Let cool in the fridge while you make the filling.
For The Filling
Start with the cream cheese, butter, sour cream, vanilla, stevia, monk fruit, erythritol and coco powder and mix on low speed until mostly incorporated, then mix on high speed until thoroughly blended.
For The whip
In a separate bowl, combine the heavy cream, powdered erythritol and vanilla then whip up till you get firm peaks. Add this to the chocolate mixture and blend well. Once your crust is cool, spoon in the filling and make it beautiful. I drizzled some ChocZero on top to really dress it up. Then it's ready to serve... No wait time and no storing in the freezer!
Notes
If you want to try the No Sugar Sweetener just sub in 1 cup of this mix instead of the monkfruit!