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Boston Cream Pie
Boston Cream Pie
Boston Cream Pie
Boston Cream Pie
Servings
1Pie
Cook Time Passive Time
1hour 2hours
Servings
1Pie
Cook Time Passive Time
1hour 2hours
Ingredients
For the Pie Crust
For the Filling
For the Ganache
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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