Preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free flour, butter, and sugar. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish. Place the pie crust in the oven and bake for 10 minutes, or until lightly golden and set.

While the crust is baking, prepare the filling. In a heatproof bowl, combine dark chocolate and heavy cream (or coconut cream) and place it over a saucepan with simmering water. Stir constantly until the mixture is smooth and melted, about 5 minutes. Remove from heat and allow to cool slightly.

Once the chocolate mixture has cooled, add in the eggs and vanilla extract. Whisk together quickly until well combined. Pour the filling into the pre-baked gluten-free crust, spreading it evenly. Return the pie to the oven and bake for approximately 25 minutes. The filling should be set with a slight jiggle in the center.

Once baked, remove the pie from the oven and let it cool at room temperature on a wire rack for about 30 minutes. After cooling, cover the pie and refrigerate for at least 2 hours, or even overnight for the best texture.