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.
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)!
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.
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.