This is a chocolate cream pie with espresso powder and an almond flour crust.
haven’t tested this filling with gluten-free flour, but I think using 1 T. of gluten free flour blend instead of wheat flour would work, should you need to make the flour gluten free. The filling is already pretty stiff from the cornstarch and egg yolks. You might be able to get away with just leaving it out completely. For the crust, you can use almond meal, almond flour or a mixture of other nut flours.