Paleo Chocolate Fudge Pie

Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
Place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg. Pulse just until a ball forms.
2 cups (200 grams) finely ground blanched almond flour, 2 tablespoons coconut sugar, 1/4 teaspoon salt, 2 tablespoons + 1 teaspoon (33 grams) refined coconut oil, 1 large egg
Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling.

In a small pot over low heat, melt the chocolate and coconut oil, stirring until melted.
1 2/3 cups (283 grams) paleo chocolate chips, 7 tablespoons (98 grams) refined coconut oil
Remove from the heat and stir in the coconut cream until well combined.
1 cup (225 grams) coconut cream
In a large mixing bowl, mix together the eggs, sugar, vanilla and salt and then stir in the chocolate mixture until well combined.
2 large eggs, 7 tablespoons (88 grams) coconut sugar, 1 tablespoon vanilla extract, 1/8 teaspoon salt
Pour the filling into the unbaked crust and bake for 28 minutes. This is before little bubbles form all over the top (which you can see in this picture). The center will still be a little jiggly. Or actually a bit more than just a little jiggly. Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving. If you decide to dig in before it's properly chilled, it'll have an odd texture and not the right silky, fudgy texture you see in the pictures.
Refrigerate for up to 4 days.