Traditional Boston Cream Pie Recipe
There used to be a commercial mix for Boston Cream pie, but it was discontinued many years ago. I remember eating it often at my Grandma’s house and it still makes me think of her. Rather than make the mix according to directions on the box, Grandma always mixed the dark chocolate frosting with unsweetened whipped cream, and to this day I like the light chocolate whipped cream the best. That isn’t traditional, of course, and the following version is closer to the original. If you want to try Grandma’s version, omit heating chocolate chips and whipping cream for the ganache topping and sift cocoa and powdered sugar into whipped heavy cream.
1 9" yellow cake layer
1/2 3 oz. package instant pudding mix
1 cup milk
1/2 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream
- Cut the cake into two layers; place the bottom layer onto a serving plate.
- Spread the filling over the layer; place the top layer on top of the filling.
- Spread the ganache over the top layer.
- Refrigerate until the ganache is set.
- Filling: whisk the pudding mix with the milk; refrigerate until thickened (about 5 minutes).
- Ganache: Place the chocolate chips and heavy cream in a glass measuring cup; microwave 2 minutes.
- Let sit 2 minutes, whisk until smooth; refrigerate until the ganache is set.
Amount Per Serving
Calories 275 Calories from Fat 142
Percent Total Calories From: Fat 52% Protein 4% Carb. 45%
Nutrient Amount per % Daily
Total Fat 16 g 24%
Saturated Fat 9 g 43%
Cholesterol 72 mg 24%
Sodium 304 mg 13%
Total Carbohydrate 31 g 10%
Dietary Fiber 0 g 0%
Sugars 13 g
Protein 3 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 2%
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