Preheat oven to 350 F.

In a medium bowl, combine heavy whipping cream, eggs, and vanilla extract. Whisk until combined.

In a small bowl, whip butter with a hand mixer on medium for 2 minutes. Add whipped butter to whisked egg mixture.

In another small bowl, combine coconut flour, salt, and Swerve Confectioners, then add to wet ingredients and thoroughly combine.

Press into a 9” pie pan that has been lightly sprayed with non-stick cooking spray.

Add to preheated oven and bake for 10-15 minutes until baked through and the edges begin to brown. (If the edges start to become too brown, you can use a pie crust shield.) Remove from oven and let cool while making pie filling.

With the heat off, place a medium saucepan on the stove and add heavy whipping cream, water, and egg yolks. Whisk until thoroughly combined.

Turn the heat to medium-high. Bring the mixture to a boil, then turn it down to a simmer.

In a small bowl, mix Swerve Granular, gelatin, and salt. Add them to the saucepan and whisk thoroughly until combined.

Add the chocolate and butter to a microwave-safe bowl and microwave at 50% power in 20-second bursts, stirring between each burst, until the mixture is melted and combined.

Pour the chocolate mixture into the saucepan and whisk until it is completely combined and smooth.

Remove the pan from the heat and whisk in the vanilla extract.

Pour the mixture into the baked pie crust and refrigerate for four hours or until set.

Serve with whipped cream. Enjoy!