Gluten-Free Boston Cream Pie Recipe

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Boston Cream Pie is an American classic, gluten-free vanilla pudding-like cake, creamy custard and a chocolate ganache glaze. Triple goodness in one dessert. It doesn’t get any more delicious than this when we think of desserts!


boston cream pie, gluten-free


Pie or a cake recipe?

Surprisingly Boston cream pie isn’t a pie at all. Instead, this stunning dessert is made with two layers of moist vanilla cake, encasing a delicious, lightly sweetened custard and finished with a dark chocolate ganache glaze.

So no, it is not a pie, this gluten-free dessert is a cake. But if you are looking for a pie with custard, you may enjoy the Gluten-Free Coconut Lemon Custard Pie or the Coconut Crème Brûlée.


boston cream pie, gluten-free


This Boston cream pie is made mainly with milk. Yes, 3 1/2 cups of milk. The recipe may look complicated, but it is sooo easy to make. It took me 20 minutes of prep time to put this gluten-free dessert together.

easy steps to make gluten-free Boston cream pie

To not overwhelm you, I will break down the steps of making this Boston cream pie recipe. The recipe may look complicated because of the long instructions, but it’s not. 


Boston cream pie, gluten-free


Boston Cream Pie Recipe Overview.

Gather all the ingredients. What I love about this Boston cream pie recipe is the ingredients are basic pantry things. Milk, eggs, butter, vanilla, sugar, baking powder, and to keep the flours simple, I used a gluten-free all-purpose flour blend.

The only ingredient you may have to get is tapioca flour/starch, but you can also use corn starch. The glaze is also easy, chocolate and cream. 


vanilla custard, gluten-free



Begin with the custard. The custard needs to cool, so that is why I started with the custard. First, you heat the milk with sugar. Then, in a separate bowl, whisk the remaining custard ingredients.

Next, add some hot milk to the bowl, pour the mixture into the remaining hot milk, cook until it thickens, then cool—nothing to it.

the cake 

Super easy! Whisk the eggs with sugar and salt until light and thick. This is pretty standard with most cake recipes. In a small saucepan, heat the milk until very hot but not boiling. Remove from the heat, stir in butter until melted and then vanilla.


gluten-free cake batter


Slowly pour the hot mixture into the eggs while the mixer runs, then fold in the dry ingredients. Done! Pour the mixture into the baking pans and bake.


gluten-free cake with custard


the chocolate ganache glaze

You will need two ingredients. Good gluten-free chocolate or chocolate chips and cream. Using a double boiler, heat the cream and chocolate until the chocolate has melted. About 3 minutes. Done!


chocolate ganache glaze


and lastly, assemble the Boston cream pie

This is the fun part. Spread the custard over the bottom cake, top with the second cake and pour the chocolate glaze over the top. Then refrigerate the cake for a minimum of two hours, allowing the cake to set. Done!


boston cream pie, gluten-free


1 or 2 cake pans?

I like to simplify things, so I used two 8-inch round cake pans. If you don’t have 8-inch cake pans, you can use one 9-inch round cake pan and split the cake into two layers after cooled. You may need to bake the cake about five minutes longer. 

2 things to remember when making Boston cream pie

You need to allow time for chilling. The custard needs time to set and become firm enough for slicing, so plan ahead when making this dessert.

Slicing the Boston cream pie. You will need a sharp knife and very hot water. Resting your knife in a jug of hot water in between slices will give you a perfect slice of cake.


Boston cream pie, gluten-free


Trust me, this gluten-free Boston cream pie is roll your eyes back insanely delicious. Every bite is filled with a vanilla pudding cake, light custard and chocolate ganache. I am super excited to share this perfect gluten-free dessert with you today because it is exceptional!

Let’s Connect!


Many thanks!

Kristina xx


  • 2 1/2 cups milk, divided
  • 1/2 cup sugar
  • Pinch of sea salt
  • 1/3 cup tapioca flour
  • 3 large egg yolks
  • 1 large egg
  • 1 tsp. Pure vanilla extract
  • 4 large eggs
  • 3/4 cup sugar
  • 1/2 tsp. Sea salt
  • 1 cup milk
  • 1/4 cup unsalted butter plus some for buttering the pans
  • 1 tsp. Pure vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend (I used rice-based flour blend)
  • 2 tsp. GF baking powder
  • 1/2 cup cream
  • 2/3 cup (4 oz.) GF chocolate chips or good quality chocolate bar, chopped
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details


  • In a medium-sized saucepan, whisk together 2 cups of milk, sugar and salt. Simmer over medium heat, occasionally stirring to dissolve the sugar
  • In a separate bowl, whisk together the remaining 1/2 cup of milk, tapioca flour, eggs and vanilla
  • Whisking constantly, slowly pour about 1/3 of the hot milk mixture into the egg mixture to temper the yolks. Then, pour the egg/milk mixture back to the saucepan with the remaining milk and cook over medium heat for about 2 minutes, constantly whisking until the mixture thickens. The mixture will thicken very quickly.
  • Transfer the custard to a glass bowl. Allow the mixture to cool slightly, then cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until cool 
  • Preheat oven to 350 F Butter two 8-inch round cake pans and line with parchment paper rounds. *see below for using a 9-inch round cake pan
  • Beat the sugar, eggs and salt together until they're light and thickened, about 5 minutes at medium-high speed using an electric or stand mixer. 
  • Meanwhile, in a small saucepan, heat the milk over medium heat until hot but not bubbling. Remove from the heat and add the butter, stirring until the butter has melted. Stir in the vanilla
  • With the egg mixture beating, very slowly pour the hot mixture into the egg mixture until combined.
  • Whisk the flour with the baking powder, and using a spatula, fold into the egg mixture. Evenly pour the thin batter into the prepared pans and bake for 30 minutes, using the toothpick method for doneness. Cool in the pan for 15 minutes, then transfer to a cooling rack
  • Using the top of a double boiler, melt the chocolate and cream together, occasionally stirring until the chocolate melts. Set aside to cool for 15 minutes. The glaze will thicken as it cools
  • Spread the bottom cake with the chilled custard, top with the other cake and slowly pour the chocolate glaze over the top. Allow the cake to set in the refrigerator for a minimum of 2 hours before serving
  • * you can also use one 9-inch round cake pan and split the cake into two layers 
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