Pie crust:

1. Preheat oven to 350 degrees.
2. Pulse almond flour and salt.
3. Add coconut oil and egg, then pulse into a ball of dough forms.  It may never form a solid ball and it’s okay if there are still crumbles in the bottom of the processor.  Just press them into the rest of the dough.
4. Press the dough into a 9.5 inch pie plate.
5. Bake 8-12 minutes, until crust rises and begins to turn golden brown. Remove from oven and allow to cool.

Chocolate filling:

1. Add coconut milk to a medium saucepan. Sprinkle gelatin over the top. Leave it to bloom for about 10 minutes.
2. While the gelatin softens, whisk egg yolks, honey, and vanilla in a small bowl. I like to use a 2 cup glass measuring cup.
3. When the gelatin has softened, place the saucepan over medium heat. Whisking constantly, heat milk until well warmed. When milk and gelatin are well combined and milk is warm, slowly pour about 1/2 cup warm milk into egg mixture, whisking egg mixture constantly. Then slowly pour the egg mixture into the saucepan, constantly whisking milk.
4. Whisk thoroughly, then add chocolate chips, cacao powder, and salt. Whisk well. Allow mixture to reach a gentle simmer, whisking occasionally. When it reaches a simmer, continue to whisk 3-5 minutes until slightly thickened.
5. Pour mixture through a fine mesh strainer into the completely cooled pie crust.
6. Chill in refrigerator for 6-8 hours or overnight, to allow filling to set.
7. Serve with dairy-free whipped coconut cream.