In a large glass bowl or measuring cup, combine sugar, cornstarch, granulated stevia blend, cocoa powder, and salt. Whisk to blend.
Add ½ cup of milk to the dry ingredients, blending until the mixture is smooth. Whisk egg yolks into the chocolate mixture and then, add remaining 1½ cups of milk, stirring to combine.
Cover loosely with plastic wrap, leaving an opening for steam to escape. Cook on high in the microwave for 3 minutes. Remove; lift the cover and whisk hard to move heat throughout the chocolate pudding.
Replace loose cover and microwave for 1 more minute. Remove and whisk again. It should be very thick. If necessary, microwave for another 30 seconds but know that it will thicken more as it cools.
When the mixture is thick enough that a spatula or whisk leaves a deep mark in the pudding, stop cooking. Add butter, chocolate chips, and almond extract and beat to evenly combine all ingredients. Pour into a prepared crust.
Let cool on the countertop for 30 minutes. This helps to keep the crust from getting soggy. Place the pie in the fridge, loosely covered with foil or plastic wrap for at least four hours.
Serve with a dollop of whipped topping, chocolate sauce, and/or chocolate shavings