=========== Ingredients =========== For the crust: • 1 1/2 Cups almond flour (click here to see my favorite on Amazon) • 1/4 Cup Confectioners Swerve (or other Powdered Sweetener) • 1 teaspoon Cinnamon (I up this to 2tsp) • 6 Tbs butter (melted) fSSSSSSS For the filling • 1 cup Heavy Cream • 1 Vanilla Bean (1Tbs vanilla extract) • 3 Egg Yolks • 3 tablespoons Erythritol or swerve DOUBLE This process took a really long time. I turned up the heat and curdled the eggs. Need to read more on the process. 1. Place the heavy cream into a saucepan over low heat. 2. Split the vanilla bean and scrape out the seeds, add the bean and seeds to the cream and allow to infuse for 5 minutes. 3. Turn off the heat and set aside to cool. 4. In a mixing bowl, add the egg yolk and erythritol and whisk until the mixture is pale. 5. Check the temperature of the cream, if the cream is cool enough for you to put your finger in it then it is ready to use. If not allow to sit for a little longer to cool. 6. Pour ¼ of the cream mixture into the egg yolk and whisk to combine, add another ¼ of the cream and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking. 6a: I just dribbled the cream in slowly and mixed with a whisk. 7. Pour the eggs and cream back into the saucepan and back over low heat. 8. Using a silicon spatula continually stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off. 9. Pour the pudding, through a strainer, into a clean mixing bowl and continue to stir as it cools for 5 minutes. To cool quicker, place the bowl of pudding into larger bowl filled with ice cubes. 9a. I skipped this step. 10. Pour into pie pan and refrigerate while you make the meringue. For the Meringue • 3 egg whites • scant 1/4 tsp cream of tartar • 1/4 c swerve Double Preheat oven to 350 degrees. Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form. Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden. Chill for a couple hours