Keto Lemon Ricotta Pie with a Carnivore Crust

Grease an 8 inch pie pan (and line with parchment paper in the bottom if desired) and set aside.
To make the crust place the butter into a large saucepot and heat over high heat. Stir often. After about 3 minutes, the butter will start to froth up and brown flecks will appear. Keep whisking and once the butter is medium brown, Lower the heat to low and stir in the milk powder, and sweeteners if using. Whisk the mixture well while gently heating. Whisk until the mixture is well combined. Remove from heat. Place the mixture into the 8 inch pie pan. Set in the fridge to cool.
1/2 cup salted butter, 1/2 cup milk powder, 3 tablespoons powdered allulose, 1 teaspoon stevia glycerite

Place the heavy cream, sweeteners, lemon collagen into a medium saucepan. Sprinkle over the gelatin. Whisk together and allow to sit for 2 minutes. After 2 minutes, heat over medium high heat and bring to a simmer.
3/4 cup heavy cream, 2/3 cup powdered allulose, 1 teaspoon stevia glycerite, 1/2 cup lemon juice, 1 scoop Further Food Lemon Collagen, 1 teaspoon Further Food gelatin
In a medium bowl, combine the yolks and use a whisk to add in the hot cream mixture. Whisking continuously to temper the eggs. Then slowly whisk the tempered egg mixture back into the pot. Heat over medium heat until the mixture thickens and you have a custard, about 3 minutes.
4 large egg yolks
Remove the pan from the heat and whisk in the ricotta cheese and salt. Use an immersion blender to smooth out the mixture if you have any clumps.
1 cup ricotta cheese, 1/8 teapoon Redmond Real salt
Pour the mixture into the chilled pie shell and refrigerate for at least 4 hours to set or overnight.
Garnish with fresh whipped cream, if desired.
Store extras in an airtight container in the fridge for up to 7 days. Do not freeze.