Dutch pie

Dutch pie


A gluten free version of one of the most requested recipes in pastry shops!


For the base / bottom:
½ package Maria
¼ cup vegetable milk
1 tbsp vanilla extract
For the filling:
2 2/3 cup almond milk
5 egg yolks
½ vanilla pod
¾ tsp brown sugar
3 tbsp corn starch
100 g clarified butter
For the topping:
1 package Digestive Choc
2/3 tsp baking chocolate
2/3 tsp rice cream


Prepare the filling:

  • Heat 2/3 of the almond milk with the vanilla pod, opened and seeded.
  • In a bowl, mix the egg yolks and sugar. Beat with a whisk.
  • In another bowl, dissolve the starch in the remaining milk and add the egg yolk mixture.
  • When the milk boils, give a thermal shock to the egg yolk mixture, adding a ladle at a time of the milk, and mixing so as not to cook the egg yolks.
  • Put back over the heat until thick.
  • Pour everything into a container. Put plastic wrap over it and in contact with the cream and cool in the refrigerator.
  • In a beater, beat the ghee until firm and light colored.
  • Add it to the cold confectioner’s cream a little at a time.

Prepare the topping:

  • Melt the chocolate and add the rice cream, mixing with a whisk until smooth.


  • Prepare a tin with acetate sheets around it.
  • Put the biscuits with chocolate around the tin, with the chocolate on the outside part.
  • Dampen the Marie biscuit in the milk with vanilla extract and line the bottom of the tin.
  • Pour the vanilla cream in the tin and spread.
  • Pour the chocolate ganache over the cream and spread.
  • Put in the refrigerator for at least 2 hours.
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