Boston Cream Pie

Boston Cream Pie is my absolute favorite “pie”….probably because it’s not really a pie, it’s cake!  And I prefer Cake over Pie.

Why do they call it “pie”?  I have no idea.  I’m sure Google has all the background and information you would every want to know about the history of Boston Cream Pie.  I considered looking it up but honestly, it won’t change the way I feel about it, nor will it change the fact that I finished off the last piece a few days ago….and now I want more.  I’m not the only one either, my parents (who are visiting) just came down looking in the fridge and asking about it.  

Fortunately, it’s an easy “semi-homemade” recipe using a box cake mix, instant pudding, Cool Whip and chocolate ganache.  The thing that takes the longest….waiting for the cake to cool before putting it all together.  Maybe I’ll whip up another one tomorrow!  

Here’s the Recipe:

1 box yellow cake mix and ingredients listed for baking (usually eggs, water and oil or butter)

1 box vanilla instant pudding (3.4 oz)

1 1/2 cups Cool Whip (or other whipped topping)- thawed

Chocolate Ganache 

Prepare cake mix according to directions and allow to cool completely on wire racks

While cake is cooling, mix up vanilla pudding according to package directions

Allow to sit a few minutes to thicken

Add Cool Whip to pudding

Whisk gently until well combined

Refrigerate until ready to use

It’s best to level your layers before adding the filling.  Do this using a cake leveler or serrated knife.  Cut the domed top off each layer so you have a more level surface to work with

When cake is completely cool, place one layer on cake plate and top with pudding mixture

Place second layer on top being careful not to press down too hard or filling will ooze out the sides

In top of double boiler, prepare Chocolate Ganache

Pour over top layer

It’s Ok if it drips over the sides

Refrigerate until ready to serve

How about you?  Pie or Cake?

Boston Cream Pie

2015-04-11 19:18:15

Serves 12

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Prep Time

15 min

Cook Time

30 min

Total Time

3 hr

Prep Time

15 min

Cook Time

30 min

Total Time

3 hr

Ingredients

1. 1 box yellow cake mix and ingredients listed for baking (usually eggs, water and oil or butter)
2. 1 box vanilla instant pudding (3.4 oz)
3. 1 1/2 cups Cool Whip (or other whipped topping)- thawed
4. Chocolate Ganache

Instructions

1. Prepare cake mix according to directions and allow to cool completely on wire racks
2. While cake is cooling, mix up vanilla pudding according to package directions
3. Allow to sit a few minutes to thicken
4. Add Cool Whip to pudding
5. Whisk gently until well combined
6. Refrigerate until ready to use
7. It’s best to level your layers before adding the filling. Do this using a cake leveler or serrated knife. Cut the domed top off each layer so you have a more level surface to work with
8. When cake is completely cool, place one layer on cake plate and top with pudding mixture
9. Place second layer on top being careful not to press down too hard or filling will ooze out the sides
10. In top of double boiler, prepare Chocolate Ganache
11. Pour over top layer
12. It’s Ok if it drips over the sides
13. Refrigerate until ready to serve

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