Gluten-Free Boston Cream Pie
Indulge in the decadence of a classic dessert reimagined with this Gluten-Free Boston Cream Pie recipe. Featuring a moist and tender two-layer gluten-free sponge cake, silky homemade pastry cream, and a luscious dark chocolate glaze, this treat is a showstopper that caters to gluten-free diets without compromising flavor or texture. Perfect for special occasions, this recipe balances light vanilla notes with rich chocolate decadence, creating a harmonious symphony of flavors in every bite. With easy-to-follow instructions and pantry-friendly ingredients, this gluten-free twist on a timeless favorite is sure to impress family and friends while satisfying your dessert cravings.
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Recipe Information
Ingredients
- 175 grams Gluten-free all-purpose flour blend
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Milk
- 40 grams Cornstarch
- 240 milliliters Whole milk
- 3 Egg yolks
- 100 grams Granulated sugar (for pastry cream)
- 1 teaspoon Vanilla extract (for pastry cream)
- 0.25 teaspoons Salt (for pastry cream)
- 120 grams Dark chocolate chips
- 2 tablespoons Unsalted butter (for glaze)
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour.
In a medium bowl, whisk together the 175 grams of gluten-free flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a large bowl, cream together the 115 grams of softened butter and 150 grams of sugar until light and fluffy. Add in the 2 eggs one at a time, beating well after each addition, then mix in 2 teaspoons of vanilla extract.
Gradually add the flour mixture to the butter mixture alternately with 120 milliliters of milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, prepare the pastry cream. In a medium saucepan, whisk together the 40 grams of cornstarch, 100 grams of sugar, 0.25 teaspoons of salt, and 240 milliliters of whole milk. Cook over medium heat, whisking constantly, until the mixture is thick and just begins to boil.
In a separate bowl, lightly beat the 3 egg yolks. Gradually whisk in hot milk mixture, then return to the saucepan. Cook over medium heat, constantly whisking, until mixture returns to a boil and thickens further.
Remove from heat and stir in 1 teaspoon vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface and chill until firm.
For the chocolate glaze, melt 120 grams of dark chocolate chips with 2 tablespoons of butter and 60 milliliters of heavy cream in a double boiler, stirring until smooth. Remove from heat and allow glaze to cool slightly.
Once the cakes are cool, place one cake layer on a serving plate. Spread chilled pastry cream over the top, then place the second cake layer on top.
Pour the chocolate glaze over the top of the cake, gently spreading it to the edges to drip down the sides. Allow the glaze to set slightly before serving.
Refrigerate the pie until ready to serve, allowing it to come to room temperature a bit before slicing.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 529.3 g | 192% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 318.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 715 mg | 55% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
