Low carb sugar free chocolate cream pie

I wanted to try a take on a milk chocolate pie instead of the dark chocolate pie I made here

So this is my take on chocolate cream pie aka milk chocolate

Crust:
1 cup of almond flour
1 tsp of sweetener ( I used splenda essentials)
2 tbls butter

Filling:
1 1/2 cups of coconut milk
1/2 cup of heavy whipping cream
1/2 cup of cocoa
2 eggs
1/2 cup of erythritol
1/4 cup of splenda essentials (opt)
2 squares of 85% Lindt candy
1 tsp of vanilla
2 tbls of butter
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Heat your oven to 350, put your butter in your pie pan (I use glass), and let it melt, once it melts, pull it out and add your almond flour and sweetener, mix and press into pie pan, bake until browned.

In a medium sauce pan add your two milk's, eggs, and sweeteners and cocoa.  Cream those ingredients together and cook on medium high heat till boiling, boil for a few minutes, you won't really see it get thick here, but once you have let it come to a good boil then remove from fire and add your chocolate lindt, vanilla, and butter.  Set it aside and let it cool before pouring your filling into the crust.  Once you have poured in your filling put pie in fridge to finish cooling and setting.