Gluten Free and low carb Raspberry and Cream Pie

This is my favorite pie.  It always gets rave reviews.  And it's very simple!  I used almost 2 pints of raspberries for the pie picture, because they were so big, but actually it was too many. So I recommend sticking to one pint.  If you cut this pie into 8ths, it will be 5.5 effective carb count for each slice, and for 16 slices, it will be 2.75 ECC per slice. By using just stevia, it becomes completely corn free (use Sweetleaf Stevia), and it is egg-free too, for those with sensitivities to eggs.

I adapted from this Original Recipe, from one of my all-time favorite cookbooks.


Raspberry and Cream Pie
8 servings = 5.5 ECC per slice; 16 servings = 2.75 ECC

Crust: chocolate crust is found here.  This is what I used.
regular crust found here.

Filling:
1 (8 oz) package organic cream cheese
1/2 teaspoon NuNaturals brand stevia powder, 1/4 teaspoon Sweetleaf Stevia Powder or whatever substitution for 1/3 cup sugar
1/2 teaspoon almond extract
1 cup organic heavy whipping cream, whipped
1 pint organic raspberries, small- medium-sized (or strawberries)

Topping:
1/2 2.5 oz bar of Green & Black's 85% chocolate bar
1 Tablespoon high-quality coconut oil or butter (I recommend coco oil)

Make the crust as instructed on the bottom of a tart pan and cool completely - you can refrigerate this, if you'd like.
In a large bowl, beat cream cheese and stevia until fluffy.  Add almond extract and blend well.  Fold in whipped cream.  Spoon into a cooled tart pan with crust.  Arrange raspberries stem side down. Refrigerate.

In a small saucepan over low heat, melt chocolate and oil/butter, stirring constantly until smooth.  Drizzle over raspberries and filling.  Put back in the refrigerator. Serve after the pie has set, about 30 minutes.