• Preheat the oven to 350 degrees. Lightly grease a 9-inch round pie pan. Sift the dry crust ingredients into a medium mixing bowl until there are no lumps. Pour the dry mixture into the prepared pie pan. Stir the vanilla and butter into the dry ingredients until all the dry ingredients are moist.
• Press the crumbs together to form a ball. Press the crust evenly and firmly throughout the bottom and up the sides of the pie pan. Place the crust in the oreheated oven. Bake for 10 minutes until firm. Once baked, remove the pie from the oven. Allow to cool for 5 minutes then place in the refrigerator until ready to use.

Filling

• Pour 71 ml of the coconut milk in a large mixing bowl. Whisk constantly and gradually sprinkle the gelatin powder into the milk. Whisk until the gelatin powder is fully dissolved. Set aside for the gelatin to firm up. Pour the remaining 12 oz of coconut milk into a medium saucepan over medium heat.
• Stir in the granulated sweetener, cocoa powder and salt. Whisk until fully combined. Continue to whisk constantly for 5 minutes or until the mixture begins to form small bubbles. Place a strainer over the mixing bowl with the firm gelatin in it. Carefully pour the hot mixture into the strainer over the gelatin.
• Add the vanilla extract and whisk until fully combined and smooth. Remove the crust from the refrigerator. Carefully pour the hot liquid into the crust. Place the pie back into the refrigerator for 2 hours or until beginning to firm up. After 2 hours remove the pie from the refrigerator and cover it loosely with some plastic wrap.
• Place the pie back into the refrigerator and refrigerator at least 2 more hours. For the best texture allow the pie to chill in the refrigerator overnight. Once completely firm, remove the pie from the refrigerator. If desired top with keto whipped cream topping or topping of choice, then slice and serve.