Preheat your oven to 325 degrees F. Grease a 9- inch glass or ceramic pie plate. Line it with a circle of parchment paper and grease the parchment paper too.
In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
Whisk in the coconut flour, then the salt and baking powder.
Pour the mixture into the prepared pie plate. Bake it for 15 minutes.
Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still jiggly but not completely liquid, about 10 more minutes.
Cool the pie for 2 hours in the pan on a wire rack, then for 2 more hours in the fridge before slicing and serving.
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Notes
To slice the pie, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.Keep the leftovers covered in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them.