Why's it called pie when it's really cake? Who knows. But if you're a Boston Cream Pie fan, you don't care what it's called. You just want to stuff it in your face.
How about making a Boston Cream Pie the easy way -- with a bunch of stuff you can grab off the shelf at the grocery store and throw together fast? And what if, instead of sinful custard filling, you used creamy yogurt instead?
I just may have invented a better mousetrap ... especially for anybody with a gluten-free sweet tooth.
Introducing the Boston Yogurt-Cream Pie
, and here's how it's made:
Start with a Betty Crocker Gluten Free Yellow Cake Mix and bake it in a 9" round cake pan. Just follow the instructions on the box. Piece-a-cake.
Why gluten free cake mix? It makes a single round cake that's just the size and density that resembles made-from-scratch sponge cake. And, duh, it's gluten free.
While the cake bakes, get out 3 cartons of Yoplait Light Boston Cream Pie flavor and put them in a small bowl. Ha! Killed those cartons!
Add one envelope of unflavored gelatin to the bowl of yogurt and have your whisk on standby...
The gelatin will thicken the yogurt just a tad without changing the flavor. Stir it up right away
so the gelatin doesn't gel up and get lumpy. Cover and refrigerate it the yogurt stuff.
When the cake is totally cool (and I mean not warm AT ALL), cut it in half so you have 2 thin round layers. I used a big ol' serrated bread knife to get 'er done. Place the bottom half on a cake plate.
Cover the bottom half with the yogurt filling, spreading it just to the edges.
Set the other half of the cake on top.
Spread hot-fudge ice cream topping straight from the jar (not heated) over the top, but keep it all up on top and not dripping down the sides. I got kinda thickish fudge topping that said "gluten free" on the label -- that stuff was at serious risk of not making it to the cake.
If you wanna get all fancy-schmancy like I did, melt 1/4 cup white chocolate chips in the micro a few secs and drizzle that over the top. You don't need to do this, but trust me -- this is biggo bang for the extra two minutes.
Chill an hour in the fridge, then cut slices with a sharp knife.
And there is just nothing more to say except -- chow down!
To make this Boston Cream Pie gluten free, check the labels of all products used. The cake mix and yogurt are gluten free. Options for gluten-free unflavored gelatin, hot fudge ice cream topping and white chocolate chips are widely available.
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