Boston Cream Pie
When I was a kid, I loved a Boston Cream Pie. Honestly, anything with a cream or custard filling made me happy. My sister worked at a doughnut shop and Doughboys had the best Boston Cream doughnuts. My Mama made Boston Cream Pie occasionally. But she decided it was more trouble than it was worth. Ingles has a decent one in their bakery when you are in need though. Sometimes when I was craving a Boston Cream Pie, we would get a chocolate eclair instead because they were at the bakery downtown. A couple of months ago, I had a major craving for one and decided there had to be a better way to get the taste, without all the work.
Why A Trifle
There is something about a trifle that makes a great presentation, but is easy to throw together. My sister makes a chocolate strawberry one that everyone loves and it looks like it takes all day to make. So I decided that a Boston Cream Pie Trifle needed to happen. It is so simple and starts with a cake mix! Don’t let anyone tell you that you need to make all cakes from scratch, most all I make start with a cake mix! The filling is the best part to me so I knew it had to be spectacular. I wanted it to be light and fluffy and full of flavor, so I used heavy whipping cream. Lastly, the chocolate icing is key. I a previous recipe that my Mama always used when she made chocolate eclair and put it all together for what I consider pretty close to perfection.
I don’t really brag on myself usually, but this trifle is just simply fantastic. One of my very best friends is my dessert connoisseur. I was able to drop some off to her to taste test. Immediately after leaving, my phone rang and she told me that she hated me because she was going to eat the whole thing and it was the best thing she had ever eaten. Now, I am not sure I think it is THAT good, but you should absolutely try it and let me know! I took the leftovers to my nieces and nephews and you can see they also approve! 🙂
Boston Cream Pie Trifle Full Recipe
Boston Cream Pie Trifle
- 1 Box yellow cake mix
- 4 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3 cups heavy whipping cream
- 1 cup confectioners sugar
- 1 cup milk
- 1/2 cup sour cream
- 2 packs instant vanilla pudding (3.4 oz size)
- 6 tbsp butter
- 1 box Bakers semi-sweet chocolate squares
- 1/2 cup plus 2 tbsp white Karo syrup
- 3 cups confectioners sugar
- Mix all ingredients. Bake in a 9x13 pan according to the box time. Cake is done when a toothpick comes out clean. Let cool.
Cream Filling Instructions
- Beat all the filling ingredients in a large bowl with a mixer until stiff peaks form. Use a chilled bowl to help make this process a little quicker.
Chocolate Icing Instructions
- Melt the butter with the chocolate in the microwave, stirring in 30-40 second increments until it is melted and smooth. Add the karo syrup and mix. Add the confectioners’ sugar and mix well.
- Cut the cake into bite size cubes, you can break it up more if you want. Layer the bottom of your trifle dish or large bowl with the cake. Add a layer of the cream filling, top with chocolate icing, Repeat. I usually do two full layers. If you have extra, just build a few servings in smaller dishes. My trifle dish is tall and slender, so I always have extra. If your dish is wider and taller you might not have any for smaller ones.