Gluten Free Pie Crust
2 1/3 cup gluten free all-purpose flour
½ t. xanthum gum
1 T. sugar
¼ t. salt
1 cup butter, cold and cut into pieces
1 T. vinegar
5-7 T. cold water
Tapioca flour for rolling out the crust
FRENCH SILK PIE from Taste Of Home1 t. pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 t. confectioners’ sugar
Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
Pour into cooled, baked crust. Chill at least six hours before serving.
I added a few dollops of whipping cream and sprinkled chocolate chips onto the whipped cream.