Melt butter in microwave and allow to cool slightly. in a small bowl combine cocoa powder, almond flour, sweetener and whisk to combine. stir in melted butter . Press crust mixture into a pie plate, mine was a 9".
Place in refrigerator until hardened.
For the Filling:
Melt the bakers chocolate in the microwave until creamy. In a heavy sauce pan place the butter, heavy cream and half and half, warm over low heat adding chocolate and stirring constantly to combine. Proof gelatin in water. Add a small amount of chocolate mixture to egg yolk and whisk to combine then add back into pan with the rest of the mixture and cook until creamy and thickened, add gelatin and continue to cook for 2-3 minutes.
Pour mixture into prepared crust and chill for 2-3 hours or until set.
For the Topping:
In a heavy sauce pan or skillet, melt butter with sugar free brown sugar. Add heavy cream. add small amount to the egg yolks and then add into the sauce, whisking until combined and creamy. Stir in vanilla and coconut flakes. Allow to cool slightly. Top pie with topping mixture and sprinkle with pecans.
Allow pie to set in fridge for 1-2 hours or until firm.