GLUTEN-FREE BOSTON CREAM PIE

Gluten-Free Boston Cream Pie image

Enjoy this rich pie made with layers of cake and custard - a perfect dessert treat with chocolate glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 16

Number Of Ingredients 19

Previous Next

Ingredients

1 3/4 cups almond flour
1 1/4 cups Gluten-Free All-Purpose Flour Blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup water
1/2 cup butter, melted
3 whole eggs
2 teaspoons pure vanilla
1 1/4 cups whole milk
1/4 cup sugar
2 egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, cut into small pieces
1 teaspoon pure vanilla
4 oz dark baking chocolate, chopped
3 tablespoons butter, cut into small pieces
1 tablespoon light corn syrup

Steps:

Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour).
In medium bowl, mix almond flour, flour blend, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 1/2 cups sugar, the water, melted butter, the eggs and 2 teaspoons vanilla with electric mixer on low speed 1 minute. Gradually add flour mixture, beating on medium speed 2 minutes. Divide batter evenly between pans.
Bake 27 to 30 minutes or until golden and toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pans to cooling racks. Cool completely.
Meanwhile, in 2-quart heavy saucepan, stir milk, 1/4 cup sugar, the egg yolks, cornstarch and 1/4 teaspoon salt. Heat to boiling over medium heat, stirring constantly; boil 1 minute until thickened and mixture coats back of spoon. Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours.
In small microwavable bowl, microwave glaze ingredients uncovered on High 1 minute; stir until chocolate is melted and mixture is smooth.
To assemble, invert one cake layer onto serving platter. Stir cold custard; spread on top of cake just to edge. Top with second cake layer. Slowly pour glaze over cake, spreading to cover and letting it drip down side. Slice cake gently with serrated knife.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 0 g

*** Explore more Gluten-Free Boston Cream Pie Recipes »

Comment
Leave a comment

Damilare Ilesanmi

[email protected]

This pie looks delicious. I'm going to have to try it out.

Karim Ayman

[email protected]

Thanks for sharing this recipe. I can't wait to try it.

Rebecca Garza

[email protected]

This pie is a keeper. I'll definitely be making it again.

Izzat Ullah

[email protected]

I'm so glad I found this recipe. It's the best gluten-free Boston cream pie I've ever had.

Roshan Tamang

[email protected]

This pie is definitely not for beginners. It's a challenging recipe, but it's worth the effort if you're up for it.

Austin Shirley

[email protected]

The custard filling was a little runny. I think I might have cooked it for too long.

Dustin Goff

[email protected]

I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.

ZAkir yt Gaming

[email protected]

This pie was a little too sweet for my taste, but it was still very good. I would recommend using a little less sugar in the filling.

Mery Darko

[email protected]

I'm not a huge fan of gluten-free desserts, but this pie was really good. The texture was great and the flavor was spot-on.

Prabhat Sahani

[email protected]

This pie is a bit time-consuming to make, but it's worth the effort. It's a special dessert that's perfect for a special occasion.

Ambika Tamang

[email protected]

The ganache on top of this pie is the perfect finishing touch. It's rich and chocolatey, and it pairs perfectly with the vanilla cake and custard filling.