This Gluten Free Cream Puff Pie is a pie version of my popular cream puffs. If you love cream puffs, but find them to be too much work, this pie version is for you.
This gluten free Cream Puff Pie (or Eclair Pie), has a beautiful crust made from the same pâte à choux that I use to make my gluten free cream puffs.
Filled with a simple whipped pastry cream filling, topped with sweetened whipped cream and drizzled with chocolate sauce, this Cream Puff Pie mimics the same great flavors of the small cream puffs.
How to make the gluten free Cream Puff Pie crust:
The crust for this Cream Puff Pie (or Eclair Pie), starts with a small batch of gluten free pâte à choux. That is the same dough used to make cream puffs, eclairs and crullers.
- To make the pâte à choux, bring the water and butter to a boil in a small saucepan on the stove.
- In a small bowl, whisk together all the dry ingredients. Once the water/butter is boiling, dump all the dry ingredients into the saucepan and stir until it forms a ball of dough around the spoon.
- Transfer the hot dough to the bowl of a stand mixer. Using the paddle attachment, beat the dough until it has cooled down some.
- Add the eggs, one at a time. Be sure the first egg is completely incorporated into the dough before adding the second egg.
- Once you have a smooth dough, transfer it to a pie pan (no reason to grease your pan ahead of time). Using the back of a spoon dipped in water, spread the dough to cover the bottom and sides of your pan with an even layer of dough.
- Bake the crust in the preheated oven.
- Bubbles will form in the crust during baking. Simply take the back of a spoon and press the bubbles down after removing the crust from the oven.
- Cool completely before filling.
Cream Puff Pie fillings:
The recipe I am sharing uses a filling of cream cheese, whipping cream, milk, instant vanilla pudding mix, and a little vanilla extract.
You can change out the flavor by using a different flavor of instant pudding. Cheesecake, white chocolate, coconut, chocolate, or pistachio would all be equally wonderful.
I use Jell-o brand instant pudding mix. Although it is not labeled “gluten free”, it contains no gluten ingredients. Kraft is also really good about labeling allergens, so I trust it.
More gluten free pie recipes I think you’ll love:
- Peanut Butter Pie with Chocolate Covered Pretzel Crust
- Gluten Free Apple Pie
- Gluten Free No-Bake Raspberry Cream Pie
- Easy Gluten Free Crustless Pumpkin Pie
- Gluten Free Pink Lemonade Pie
Gluten Free Cream Puff Pie recipe:
- 1/3 cup white rice flour
- 2 Tablespoons sweet rice flour (glutinous rice flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- pinch of salt
- 1/2 cup water
- 1/4 cup unsalted butter
- 2 large eggs, room temperature
- 8 oz package cream cheese, room temperature
- 1 cup whipping cream
- 1 cup milk
- 1 package instant vanilla pudding powder (102 g, 3.4 oz, 4 servings)
- 1 teaspoon pure vanilla extract
- 3/4 cup whipping cream
- 3 Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons store-bought fudge sauce
- Preheat oven to 400 degrees F.
- In a mixing bowl, whisk together the white rice flour, sweet rice flour, baking powder, xanthan gum, and salt. Set aside.
- In a medium sauce pan over medium-high heat, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated, and the mixture looks similar to play dough.
- Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough down a bit. With the mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next one. When you add an egg, the dough will look like it breaks apart, but keep mixing it until it comes back together again. Repeat until both eggs have been added.
- Mix on medium-high speed for 1 minute, until the dough is smooth.
- Scrape the dough into a pie pan. Using the back of a spoon dipped in water, spread the dough in an even layer across the bottom of the pie pan, as well as up the sides.
- Bake in the preheated oven for 35 minutes. Large bubbles will form, and it will be a beautiful brown color.
- Remove from oven, flatten any large bubbles that formed with the back of a spoon, and cool completely before filling.
- Place the softened cream cheese in a mixing bowl. Using an electric mixer, beat the cream cheese until smooth.
- Add the whipping cream, and mix until smooth, scraping down the bowl if necessary. Small lumps may remain, that's fine, but try for as smooth as possible. Beat until the mixture just starts to get a little bit fluffy.
- Add the milk, dry pudding mix powder, and vanilla, and beat until smooth.
- Pour the filling into the completely cool crust. Cover and refrigerate for at least 2-4 hours, or overnight. The crust will be a little softer if you refrigerate it overnight, but it will still be great.
- In a deep mixing bowl, use an electric mixer to beat the whipping cream, sugar, and vanilla extract until stiff peaks form.
- Before serving, spread the whipped cream on top of the pie and drizzle with chocolate sauce. Enjoy!
You can change out the flavor of the filling by using a different flavor of instant pudding. Cheesecake, white chocolate, coconut, chocolate, or pistachio would all be equally wonderful.
I use Jell-o brand instant pudding mix. Although it is not labeled "gluten free", it contains no gluten ingredients. Kraft is also really good about labeling allergens, so I trust it.
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