Gluten-Free Classic Cream Pie

Indulge in the timeless charm of a **Gluten-Free Classic Cream Pie**, a rich and silky dessert that reimagines the beloved treat for those avoiding gluten. This recipe features a tender and flaky gluten-free crust made with a blend of gluten-free all-purpose flour and xanthan gum, ensuring the perfect base for the luscious vanilla custard filling. Elevated with creamy egg yolks and a touch of real vanilla extract, this pie strikes the perfect balance of sweetness and texture. Whether you’re serving it as-is or topping it with a dollop of whipped cream, this pie is a show-stopping dessert that’s perfect for special occasions or a comforting treat any time of year. With simple ingredients and easy-to-follow steps, this recipe promises a luxurious, gluten-free spin on a classic favorite.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.25 cup Granulated sugar
• 0.5 teaspoon Xanthan gum
• 0.25 teaspoon Salt
• 0.75 cup Cold unsalted butter
• 4 tablespoons Cold water
• 2.5 cups Whole milk
• 0.25 cup Cornstarch
• 4 pieces Large egg yolks
• 0.75 cup Granulated sugar
• 0.25 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1 tablespoon Vanilla extract

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large bowl, mix 1.5 cups gluten-free all-purpose flour, 0.25 cup granulated sugar, 0.5 teaspoon xanthan gum, and 0.25 teaspoon salt.

Step 3

Cut 0.75 cup cold unsalted butter into cubes, and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Step 4

Add 4 tablespoons of cold water gradually, mixing with a fork until the dough comes together.

Step 5

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

Once chilled, roll out the dough between two sheets of parchment paper to fit a 9-inch pie plate and gently press it into the plate.

Step 7

Trim any excess dough, and prick the bottom with a fork. Place a piece of parchment paper over the crust, and fill with pie weights or dried beans.

Step 8

Bake the crust for 15 minutes, then remove the weights and parchment paper, and bake for another 10-15 minutes until lightly golden. Let it cool completely.

Step 9

For the filling, in a medium saucepan, whisk together 0.25 cup cornstarch, 0.75 cup granulated sugar, and 0.25 teaspoon salt.

Step 10

Gradually whisk in 2.5 cups whole milk, 4 large egg yolks, and cook over medium heat, stirring constantly until the mixture is thick and bubbly.

Step 11

Remove from heat and stir in 2 tablespoons unsalted butter and 1 tablespoon vanilla extract until smooth.

Step 12

Pour the custard into the cooled crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Step 13

Refrigerate the pie for at least 4 hours or until the filling is set.

Step 14

Before serving, you may choose to top the pie with whipped cream if desired.

Nutrition Facts

Serving size	1355.5 grams (1355.5g)

Amount per serving	% Daily Value*
Calories	3593

Total Fat 207.80g	266%
Saturated Fat 123.20g	616%
Polyunsaturated Fat 0.70g
Cholesterol 1259mg	420%
Sodium 1496mg	65%
Total Carbohydrate 406.40g	148%
Dietary Fiber 5.40g	19%
Total Sugars 232.00g
Protein 36.90g	74%

Vitamin D 428IU	2140%
Calcium 904mg	70%
Iron 3mg	17%
Potassium 1062mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 4.1%

Carbs: 44.6%