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Gluten Free Boston Cream Pie
Prep time
Cook time
Total time
Delicious Gluten Free Boston Cream Pie
Author: Jan Withington
Recipe type: Dessert
Serves: 8
Ingredients
- PASTRY CREAM:
- 4 tablespoons Clabber Girl Cornstarch - gluten free
- 2 teaspoons Spice Islands Vanilla Extract - gluten free
- 4 egg yolks
- 2 cups milk
- 2 tablespoons organic salted butter
- ¾ cup sugar
- VANILLA CAKE:
- 2½ cups Bob's Red Mill 1 to 1 Baking Flour - gluten free
- 3½ teaspoons Clabber Girl Baking Powder - gluten free
- 1 tablespoons Spice Island Vanilla Extract - gluten free
- ¾ cup organic unsalted butter, at room temperature
- 1 cup sugar
- 3 tablespoons vegetable oil
- 4 large eggs
- 1¼ cups milk
- ½ teaspoon salt
- CHOCOLATE GANACHE:
- 1 cup Nestle Tool House Semi-Sweet Chocolate Chips - gluten free
- 2 tablespoons Karo Light Corn Syrup - gluten free
- ½ cup Heavy Whipping Cream
Instructions
- PASTRY CREAM:
- Slightly beat egg yolks in a medium bowl and set aside.
- In a large saucepan, mix milk, cornstarch and sugar until smooth. Turn heat to medium and cook until thickened stirring continuously about 2 minutes. Remove from heat.
- Add about 3 tablespoons of the milk mixture to the egg yolks and stir then add the whole egg mixture to the pan. Bring back to heat and bring to a slow boil while stirring continuously about 2 minutes.
- Remove from heat and add butter and vanilla. Stir to incorporate then transfer to a glass bowl and place a cling wrap directly on top of the cream. Let cool completely in the fridge about 2 hours.
- VANILLA CAKE:
- Line 2 (9 inch) cake pans with parchment papers cut into circles. Rub butter around the sides and set side.
- Preheat oven to 350 degrees F.
- In a large bowl, combine all the dry ingredients and in a separate bowl combine all the other ingredients. Slowly mix them together and beat on medium speed until nice and smooth.
- Divide the batter into the prepared pans. Bake from 23 to 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let it cool completely. Use a serrated knife to even out the tops of the cakes if necessary.
- Stir the pastry cream until smooth.
- Place one of the cakes on a platter and top with the cream before placing the other cake on top. Pour and spread the chocolate ganache over cake. Let it drip on the sides. Refrigerate for a couple of hours before serving. Yum!
- CHOCOLATE GANACHE:
- Combine the chocolates and syrup in a medium bowl.
- Heat the whipping cream in a small saucepan until it starts to boil. Pour the cream into the chocolates and let it sit for a minute before stirring until very smooth.
