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Gluten-Free Boston Cream Pie
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Prep Time:
30 minutes
Total Time:
3 hours 15 minutes
Indulge in a decadent layered cake and custard pie drizzled with chocolate glaze – a delectable dessert delight.
Ingredients:
  • 1 3/4 cups almond flour
  • 1 1/4 cups Gluten-Free All-Purpose Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup water
  • 1/2 cup butter, melted
  • 3 whole eggs
  • 2 teaspoons pure vanilla
  • 1 1/4 cups whole milk
  • 1/4 cup sugar
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
  • 1 teaspoon pure vanilla
  • 4 oz dark baking chocolate, chopped
  • 3 tablespoons butter, cut into small pieces
  • 1 tablespoon light corn syrup
Instructions:
  • Preheat your oven to 350°F. Grease 2 (8-inch) round cake pans with non-stick cooking spray (without flour).
  • Combine almond flour, flour blend, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside. In a large bowl, use an electric mixer on low speed to beat 1 1/2 cups sugar, water, melted butter, eggs, and 2 teaspoons vanilla for 1 minute. Gradually add the flour mixture and beat for 2 minutes on medium speed. Divide the batter evenly between the pans.
  • Bake for 27 to 30 minutes until golden and a toothpick inserted in the center comes out clean. Let cool on a rack for 15 minutes, then remove from pans onto racks to cool completely.
  • In a 2-quart heavy saucepan, combine milk, 1/4 cup sugar, egg yolks, cornstarch, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring constantly. Let it boil for 1 minute until thickened and coating the back of a spoon. Take off the heat and mix in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover the custard with plastic wrap directly on the surface. Chill in the refrigerator until set, for about 2 hours.
  • Microwave the glaze ingredients in a small bowl on High for 1 minute. Stir until the chocolate is melted and the mixture is smooth.
  • On a serving platter, flip one cake layer upside down. Stir the cold custard and spread it evenly on top of the cake, making sure to reach the edges. Place the second cake layer on top. Gradually pour the glaze over the cake, spreading it out to cover the entire surface and letting it drip down the sides. Slice the cake gently using a serrated knife. Enjoy!

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