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Boston Cream Pie

14. March 2017 - Cakes and Pies, Dessert, Sweets
Boston Cream Pie

It’s Pi-Day again :)!!! Vegan, gluten-free Boston Cream Pie. Optionally refined sugar free!

One might argue the classical Boston Cream Pie is actually a cake. But it’s Pi-Day and I wanted a real pie, so I made a real pie-like Boston Cream Pi Pie … or Pie Pi ;)? It’s relatively easy to make and absolutely delicious. And I’m a fan of vanilla and chocolate and pie crusts and pie and π anyway.

Boston Cream Pie - Vegan & Gluten-Free

So, what to say about pi? The number π – a really beautiful number. I’m a fan of numbers and π is particularly fascinating – anyone who likes numbers can tell you :)! Well, enough of the number. If you are interested, I’ve written some interesting side notes on the number π in last year’s π-pie recipe: raw Banoffee Pie. A nice pie too, if you want to try :). But back to this year’s pi(e)!

Boston Cream Pie - Vegan & Gluten-Free2

The gluten-free pie crust is adapted from allergyfreealaska.com. I really like it, although I used my self-made vegan butter instead of palm shortening and my crust did shrink a little bit (probably due to the higher water content in the butter), but still tasted incredibly good. The best pie crust I’ve ever made, really! Anyway, you might want to use your favourite recipe instead. You can use whatever you like or are allowed to eat.

Boston Cream Pie - Vegan & Gluten-Free

The filling is a normal vanilla pudding. You might go with an instant version if you are in a hurry, but I cannot guarantee that it will be stable enough. I made the pudding with soy milk and sweetened it with xylitol. If you use any other non-dairy milk or some kind of liquid sweetener, the pudding might not get as firm. You’ll need more starch in this case. It’s probably a trial and error thing then. I made the ganache with sugar-free xylitol chocolate and soy milk. You can also use non-dairy cream to make it more creamy or use a mix from non-dairy milk and cream if you like.

And for the real π-Pie, of course you’ll need one of these sneaky π-Pie-Plates ;):

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Boston Cream Pie
Boston Cream Pie
Print Recipe
Servings
1 Pie
Cook Time Passive Time
1 hour 2 hours
Servings
1 Pie
Cook Time Passive Time
1 hour 2 hours
Boston Cream Pie
Boston Cream Pie
Print Recipe
Servings
1 Pie
Cook Time Passive Time
1 hour 2 hours
Servings
1 Pie
Cook Time Passive Time
1 hour 2 hours
Ingredients
For the Pie Crust
For the Filling
For the Ganache
Servings: Pie
Instructions
  1. In a large bowl, mix together the flours, xanthan gum and optionally sugar.
  2. Cut in the vegan butter or margarine and mix until the mixture is very crumbly.
  3. Add in apple cider vinegar and water and combine everything to a smooth dough.
  4. Preheat oven to 375 °F (190°C).
  5. Roll out the dough to a 12 inch round on lightly floured parchment paper.
  6. Carefully transfer dough into a 9-inch pie plate. Press evenly into bottom and sides of the pan, and trim and crimp the edges.
  7. Prick the bottom of the crust with a fork, line it with parchment paper and fill with a layer of dried beans or lentils.
  8. Bake for about 15-20 minutes, then remove the parchment paper and beans/lentils and bake for another 5-15 minutes, until golden brown.
For the Filling
  1. Mix sugar, starch, vanilla and about 2-3 Tbsp of the non-dairy milk in a small bowl.
  2. Bring the rest of the milk to a boil.
  3. Once boiling, remove from heat and add the sugar-starch mixture while constantly stirring.
  4. Place on the stove again and let simmer for about one minute. Keep stirring!
  5. Let cool for about 10-15 minutes.
  6. Pour into pie crust and let cool in the fridge for at least 30 minutes.
For the Ganache
  1. In a small saucepan, bring the non-dairy milk to a boil.
  2. Once boiling, remove from heat, add chocolate chips and stir until smooth.
  3. Let sit for about 2 minutes and then spoon the ganache over the cooled pie filling.
  4. Chill at least 30 minutes before serving.
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