Gluten-Free Classic Cream Pie
Indulge in the timeless delight of this **Gluten-Free Classic Cream Pie**, a dessert that combines a buttery, flaky gluten-free crust with a velvety vanilla custard filling. Perfect for those with gluten sensitivities, this pie achieves the ideal balance of sweetness and texture, thanks to a blend of gluten-free all-purpose flour and xanthan gum for the crust. The creamy filling, made with whole milk, egg yolks, and a hint of vanilla, is luxuriously smooth and rich. This elegant, crowd-pleasing dessert pairs beautifully with a dollop of freshly whipped cream and is perfect for holidays, family gatherings, or simply treating yourself. With easy-to-follow steps and only 1 hour of total bake time, this gluten-free take on a classic cream pie is both approachable and irresistible!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.75 cup Cold unsalted butter
- 4 tablespoons Cold water
- 2.5 cups Whole milk
- 0.25 cup Cornstarch
- 4 pieces Large egg yolks
- 0.75 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, mix 1.5 cups gluten-free all-purpose flour, 0.25 cup granulated sugar, 0.5 teaspoon xanthan gum, and 0.25 teaspoon salt.
Cut 0.75 cup cold unsalted butter into cubes, and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add 4 tablespoons of cold water gradually, mixing with a fork until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled, roll out the dough between two sheets of parchment paper to fit a 9-inch pie plate and gently press it into the plate.
Trim any excess dough, and prick the bottom with a fork. Place a piece of parchment paper over the crust, and fill with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the weights and parchment paper, and bake for another 10-15 minutes until lightly golden. Let it cool completely.
For the filling, in a medium saucepan, whisk together 0.25 cup cornstarch, 0.75 cup granulated sugar, and 0.25 teaspoon salt.
Gradually whisk in 2.5 cups whole milk, 4 large egg yolks, and cook over medium heat, stirring constantly until the mixture is thick and bubbly.
Remove from heat and stir in 2 tablespoons unsalted butter and 1 tablespoon vanilla extract until smooth.
Pour the custard into the cooled crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate the pie for at least 4 hours or until the filling is set.
Before serving, you may choose to top the pie with whipped cream if desired.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 232.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 904 mg | 70% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1062 mg | 23% | |
*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.
