Instructions

1. Preheat the oven to 325°F. Grease a 9-inch round springform pan thoroughly with butter or ghee (or, if your pan is not airtight or you want to make it easier to remove the bottom later, line the pan with parchment and grease that).
2. To make the crust, whisk together the almond flour, tapioca flour, sugar, and salt in a medium bowl. Add the vanilla and melted butter or ghee. Mix thoroughly with a fork or by hand. The dough will be crumbly, but should stick together when squeezed.
3. Use your hands to pat the dough evenly into the pan, covering the bottom and going a little over an inch up the sides. Bake the crust for 20-25 minutes, or until lightly browned. Let the crust cool for at least 20 minutes before adding the filling.
4. To make the filling, put the brewed coffee in a small saucepan and sprinkle the gelatin on top. Let it sit for five minutes so the gelatin can bloom. While that’s happening, put the chopped chocolate, cocoa powder, honey, lemon zest, lemon extract (if using), and salt in a large, heatproof bowl.
5. Once the gelatin has softened (the surface of the coffee will look wrinkly), add the cream to the saucepan and set over low heat. Warm, stirring occasionally, until steam begins to rise around the edges of the pan. Do not let the mixture come to a simmer. Pour the hot coffee mixture into the bowl with the chocolate and other ingredients, and let it sit for a couple of minutes to melt the chocolate. Whisk until smooth.
6. Add the ricotta and whisk again. Pour the mixture into the cooled crust. Cover the pan with foil and refrigerate for at least 2 hours, or until the filling is set.
7. Remove the pie from the pan and place on a serving platter. Arrange the strawberry slices on top, starting at the outer edges and making overlapping circles toward the center. Sprinkle with powdered sugar, if desired. Slice and serve.
8. Leftover pie can be stored covered in the refrigerator for up to two days. Although the crust won’t be quite as crispy, it will still be delicious.