NO BAKE BOSTON CREAM PIE RECIPES

Name: Mini Boston Cream Pies
Cook time: 30 min
Total time: 30 min
Yield: 12 mini-pies
Ingredients: 1 cup granulated sugar; 1 egg; 1 1/4 cups 35% cream; 2 teaspoons vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup granulated sugar; 1 egg; 1 tablespoon all-purpose flour; 2/3 cup 35% cream, heated; 1 teaspoon vanilla; 1/3 cup 35% cream; 3 ounces bittersweet chocolate (dark, chopped)

MINI BOSTON CREAM PIES RECIPE - FOOD.COM

Mini Boston Cream Pies Recipe - Food.com image

These tender cream filled "pies" are actually lovely little cakes. No matter what the name is, the reason they're a favorite is clear after one sumptious bite!!

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 12 mini-pies

Number Of Ingredients 14

Ingredients

1 cup granulated sugar
1 egg
1 1/4 cups 35% cream
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 egg
1 tablespoon all-purpose flour
2/3 cup 35% cream, heated
1 teaspoon vanilla
1/3 cup 35% cream
3 ounces bittersweet chocolate (dark, chopped)

Steps:

Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.
In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely.
CREAM FILLING:.
In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours.
CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day.
COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.

Nutrition Facts : Calories 286.1, FatContent 14.8, SaturatedFatContent 8.9, CholesterolContent 85, SodiumContent 106, CarbohydrateContent 34.9, FiberContent 0.4, SugarContent 21.1, ProteinContent 3.7

MINI BOSTON CREAM PIES RECIPE - FOOD.COM

Mini Boston Cream Pies Recipe - Food.com image

These tender cream filled "pies" are actually lovely little cakes. No matter what the name is, the reason they're a favorite is clear after one sumptious bite!!

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 12 mini-pies

Number Of Ingredients 14

Ingredients

1 cup granulated sugar
1 egg
1 1/4 cups 35% cream
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 egg
1 tablespoon all-purpose flour
2/3 cup 35% cream, heated
1 teaspoon vanilla
1/3 cup 35% cream
3 ounces bittersweet chocolate (dark, chopped)

Steps:

Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.
In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely.
CREAM FILLING:.
In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours.
CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day.
COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.

Nutrition Facts : Calories 286.1, FatContent 14.8, SaturatedFatContent 8.9, CholesterolContent 85, SodiumContent 106, CarbohydrateContent 34.9, FiberContent 0.4, SugarContent 21.1, ProteinContent 3.7

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