Chocolate, Sprinkles and Bear Claws, Oh My!
Sometimes we just need more ways to eat our sugary treats. We all have our favorite doughnut shop and favorite doughnuts; cream filled, maple bacon bars, bear claws, crullers, sprinkles, and now it comes to you as Doughnut Pie. The filling will remind you of a cross between a cruller, a fresh soft cake doughnut, and custard. However, there is not one speck of flour used in the filling; I know! Ah-mazing! I did make the crust with good old white flour, but you can easily substitute my gluten-free pie crust recipe and now you have a gluten-free Doughnut Pie!
Below is a slice of Portland Cream – chocolate glaze with creamy pastry cream. I made a very quick and easy creamy custard that tastes liked you slaved hours, two ingredients (recipe is included at the end of the post).
I sliced the baked pie into 12 slices, had all the toppings ready (chocolate glaze, pink glaze, maple icing, almonds, bacon, sprinkles, etc.) so everyone could “design” their favorite doughnut flavor. My favorite is Maple Bacon (see below).
You can never go wrong with pink icing and sprinkles. And, for those of you who love bear claws, almond glaze, a pinch of cinnamon, sliced almonds does the job.
When your pie first comes out from the oven it will be raised and cracked, this is normal! As it cools it will deflate/flatten out, but still very tender when slicing.
Gather all your toppings, make the glazes and host a doughnut pie party where everyone designs their own slice! How fun is that?
Doughnut Pie
Doughnut Pie! Design your favorite doughnut flavor on each slice. The filling is tender, soft and vanilla fudgy in a flakey crust.
12
45
minutes50
minutesKeep the screen of your device on
Ingredients
- Pie Filling
1-1/2 cups vanilla baking chips
1/4 cup butter
1 13-ounce can sweetened condensed milk
1/2 cup flaked coconut (may substitute almond flour, but pie will bake denser)
3 eggs slightly beaten
2 teaspoons pure vanilla extract
1 recipe 9 to 10-inch butter crust pie pastry, unbaked
- Butter Crust Pie Pastry
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 cup pure cane sugar
12 tablespoons butter (6 ounces)
1/4 cup cold water
1 egg yolk
- Vanilla Glaze
1 cup powder sugar
1-1/2 tablespoons milk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth icing (no lumps).
- Chocolate Glaze
1 cup powder sugar
1/2 cup unsweetened cocoa powder
2 tablespoons milk (may need to add 1 teaspoon extra at a time until desired consistency)
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth icing (no lumps).
- Quick & Easy Pastry Cream
1-1/2 cups heavy whipping cream
1 3 oz box vanilla instant pudding mix
Beat with mixer until thickened and fluffy, about 5 to 7 minutes
Directions
- Butter Crust Pie Pastry
- Mix dry ingredients together. Work in butter with large fork until crumbly, do not over mix.
- Beat egg yolk with water, pour in all at once into dry mixture and stir JUST UNTIL it forms a dough ball.
- With extra flour, roll out pastry dough and place in pie plate, crimp edges by hand or with fork. Fill with pie filling (see below).
- Pie Filling & Assembly
- Preheat oven to 375 F.
- In a saucepan, melt vanilla baking chips and butter over medium heat; just until melted.
- Remove from heat. Stir in sweetened condensed milk, coconut, eggs, vanilla blended.
- Pour into unbaked butter pastry pie shell. Bake in oven for 45-50 minutes at 375 F.
- Once pie has cooled top with individual toppings/glazes of your choices.
Notes
- Variations:
- Bear Claw: To pie filling add 1-1/2 teaspoons cinnamon and substitute almond extract for vanilla; top with icing glaze and slice almonds.
- Portland Cream: Top with chocolate icing glaze & pipe pastry cream or whipped cream around edges of cooled pie.
- Maple Bacon Bar: Top with maple flavored icing glaze and cooked crumbled bacon.
- Chocolate: Top with chocolate icing glaze.
- Double Chocolate: In pie filling substitute chocolate chips for vanilla baking chips, top with chocolate icing glaze.
Oh, my bad, there is not extra sugar, there’s plenty in the white chocolate chips and sweetened condensed milk that it does not need more sugar!
Hey, I have made plenty of mistakes, read things that weren’t there, etc., I get you!!! 😉
I am not a baker, but thought this looked good so I thought I’d try it. Couple issues: there are no instructions regarding what to do with the crust after it’s in a ball. Should I roll it or just smash it into a pie pan. Also, the filling instructions say to add sugar to the vanilla chip/butter mixture, but there is no sugar listed in the ingredients list. I’m at a stand still with that. I hope the pie is good, but trying to follow this recipe as published was a little frustrating.
I am finding that when I upgraded my recipe program it did not carry over everything from the original recipes and this recipe was a couple of years ago. Let me check it right now and get right back to you. FYI, yes, roll out the dough and place into the pie plate.