• Add the sweetener, heavy cream, and almond milk to a medium saucepan over medium heat. Whisk to combine. Allow the mixture to come to a simmer, whisking frequently. 
  ½ cup Sugar-Free Sweetener, 1 cup Heavy Whipping Cream, 1 cup Unsweetened Almond Milk
• While you are waiting for the milk mixture to simmer, add the egg yolks to a medium bowl and whisk them until they are smooth.
  6 Large Egg Yolks
• Sprinkle the egg yolks with the xanthan gum and whisk until combined and smooth.
  2 teaspoon Xanthan Gum
• When the milk mixture begins to simmer, carefully ladle out about 1 cup of the milk into a separate cup. Pour ¼ cup of the hot milk into the egg yolks, whisking constantly until well combined and smooth. Repeat with the remaining ¼ cup at a time.
• Slowly whisk the egg yolk mixture back into the saucepan. Continue whisking constantly until the mixture begins to thicken and comes to a gentle boil. 
• Remove pan from the heat and stir in the butter, chocolate chips, and vanilla extract. Stir until completely smooth, scraping down the bottom and sides of the pan occasionally.
  5 tablespoon Butter, 8 oz Sugar-free Semi-Sweet Chocolate Chips, 1 ½ teaspoon Vanilla Extract
• Pour the filling into the pre-baked and cooled crust and smooth it into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired. 
  1 Pie Crust

To prepare the Meringue:

• Notes:

  Wait until the pie has chilled for at least 4 hours before topping with the meringue.

  For the fluffiest Meringue, allow the egg whites to come to room

  For the best results using a glass or metal mixing bowl and beaters that are very clean with no oily residue whatsoever. Also, make sure that there is no egg yolk mixed in with your whites.
• Preheat the oven to 350° F.
• Pour your egg whites into a very clean, large metal or glass mixing bowl. Beat the egg whites with an electric mixer until they are smooth.
  6 Large Egg Whites
• Add the cream of tartar and continue beating just until it is well combined with the whites.
  ¼ teaspoon Cream of Tartar
• Slowly add the sweetener, 1-2 tablespoons at a time, beating after each addition.
  ⅓ cup Sugar-Free Sweetener
• Continue beating until stiff peaks form.
• Remove the plastic wrap from the pie. Spread the meringue over the top of the chocolate filling.
• Put the pie in the preheated oven, placing the top of the meringue about 4 inches from the top of the oven and bake for 10 minutes or until the meringue begins to turn a golden color.
• Allow the pie to cool at least for 5-10 minutes before serving and enjoy!