Combine Dry Ingredients and Butter: Start by adding the gluten-free flour and pink Himalayan salt to your food processor. Add ¼ of your cubed cold butter and pulse until the mixture resembles coarse crumbs.

Incorporate Remaining Butter: Gradually add in the remaining butter, pulsing after each addition, until the mixture is well combined and starts to come together.

Add Cold Vodka: With the processor running, slowly drizzle in cold vodka one tablespoon at a time. Continue until the dough just begins to form a ball. Be careful not to overdo it; as soon as it forms a ball, stop adding vodka.

Form the Dough: Remove the dough from the processor and gently pat it into a single disk on a floured surface. This helps in rolling it out evenly later.

Chill the Dough: Wrap your dough disk tightly in plastic wrap and refrigerate. This step is crucial as it allows the dough to rest and the butter to firm up, making the crust flakier.

Roll Out the Dough: After chilling for at least two hours, take the dough out and let it sit for a few minutes to slightly soften, making it easier to roll. On a floured surface, roll the dough into a circle large enough to fit your 9-inch pie pan.

Line the Pie Pan: Carefully transfer the rolled-out dough into your pie pan. Gently press it into the pan, making sure it's snug against the sides and bottom. Trim any excess dough from the edges.

Pre-Bake the Crust: Pre-baking (or blind baking) the crust is essential for recipes with wet fillings like French silk pie. This step ensures your crust is perfectly cooked and not soggy. Use pie weights or dried beans to keep the crust from puffing up in the oven.

Cool Before Filling: Once pre-baked, allow your crust to cool completely. This creates the perfect foundation for the creamy, decadent French silk filling to come.

Melt the Chocolate: In a heatproof bowl, gently melt the chocolate using a double boiler method or microwave in short bursts, stirring until smooth. Let cool slightly.

Prepare Egg Mixture: In a medium heatproof bowl, whisk together eggs, granulated sugar, and salt.

Cook Egg Mixture: Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly for 3-4 minutes, or until the mixture is warm to the touch and slightly thickened.

Combine Chocolate and Egg Mixture: Remove the bowl from heat and whisk in the melted chocolate until smooth.

Incorporate Butter: Add the softened butter in small pieces, whisking after each addition until the mixture is smooth and glossy.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.

Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture until fully incorporated and no streaks remain.

Fill the Pie: Pour the filling into the prepared and cooled gluten-free pie crust, smoothing the top with a spatula.

Chill: Refrigerate the pie for at least 4 hours, or overnight, until the filling is firm and set.

Garnish and Serve: Before serving, garnish with additional whipped cream or chocolate shavings if desired.