Low Carb French Silk Pie

I promised Phlegmmy that I'd compile a recipe that I've drawn from three different sources, so here goes:

Low Carb French Silk Pie

Crust:
1-1/2 cups almond flour
1/2 tsp kosher salt
1/4 cup cocoa powder
1/2 tsp cinnamon
1 stick butter, melted
1 tsp vanilla extract

Preheat oven to 350 F. Mix dry ingredients, add melted better and vanilla. Mix into a ball of dough. Press into pie plate in roughly even depth and up the sides a little, bake for 12 minutes. Let cool. (Takes longer than you think to cool; start this early.)

Filling:

16 oz cream cheese, room temperature (2 boxes)
4 Tbsp sour cream
4 Tbsp butter, melted (half a stick)
1/4 cup truvia (or other stevia blend)
1 Tbsp vanilla extract
1/2 cup cocoa powder
1 tsp kosher salt
1 cup whipping cream
1 tsp truvia (for whipping cream)
1 tsp vanilla extract (for whipping cream)
1 Tbsp brandy (Van Der Hum, or Blackberry brandy. For the whipping cream.)

Put cream cheese, sour cream, butter, 1/4 cup truvia, 1 Tbsp vanilla extract, cocoa powder, and salt in bowl. On low speed, mix everything together until very well blended, and then beat a little faster to aerate. Rinse off beaters. Check crust - if still hot, pop into fridge to cool off.

In separate bowl, mix whipping cream, 1 tsp vanilla extract, and brandy until stiff peaks form. Break out a spatula and gently fold the whipped cream into the chocolate batter a third at a time, until the whole mix is creamy, fluffy, and well-mixed. Then scoop into pie crust, and smooth off the top.

Refrigerate - if you're making more than a few hours ahead, cover. Otherwise, just chill and enjoy.

Inspirations:
The crust is an a variation on an excellent crust here: Wicked Stuffed
with chocolate and cinnamon added a la here: CJ Eats Keto
The filling is drawn from here: Ruled.Me

As a note: cocoa powder (and stevia) are bitter. One of the main functions of salt in cooking is to remove bitterness. Many cooks (and recipe creators) don't realize this, and instead try to overwhelm the bitter with sweet. If you're looking to cut sugar (and expensive sugar substitutes), the first thing to do is look at your ratio of bitter ingredients to salt to sugar. In this case, I have removed the sugar from the crust entirely by adding salt, and cut the sugar in the filling in half by adding a teaspoon of salt. The people eating the pie didn't miss the extra sweetness at all; they liked the pie just as is.