If you're a sucker for Boston cream pie, then your world just got a lot better. This recipe uses Nutella to make a ganache to spread over the moist, icing-filled cake to create a rich, flavorful addition to the classic recipe.
For the cake
- 1 yellow box cake mix
- 3 eggs
- 1/3 Cup butter, melted
- 1 Cup water
For the filling
- 1 Cup half-and-half
- 1 Cup milk
- 1 vanilla bean, split and seeds scraped
- 1/3 Cup sugar
- 1 1/2 Tablespoon cornstarch
- 3 egg yolks, beaten
- 1 Tablespoon butter
For the ganache
- 1 Cup Nutella
- 1/2 Cup heavy cream
- 1 Teaspoon butter
Calories Per Serving738
Folate equivalent (total)106µg27%
Boston Cream Pie Cream Horns
Crispy Cream Horns filled with Condensed Milk based Custard and dipped in Chocolate. They’re a combination of crunchy, creamy, sweet and of course delicious!
Time was before New Years…My cousin posted picture of a Napoleon cake that wouldn’t let me go about my things. I kept thinking and thinking about it… There was only a couple sheets of puff pastry dough in the fridge, which wasn’t enough for a cake, so I decided to make cream horns. I mean why not, Napoleon is puff pastry & custard, and so are these…
Even though the combination of flavors is that of the Napoleon, the addition of chocolate does make it something else. It’s definitely very similar to the Boston Cream Pie Cake. The addition of the chocolate came once they were filled, boxed up and ready to wait in the fridge until I was ready to go to the party.
Then all of a sudden I decided to dip them in chocolate, to make them a little more festive. Once I dipped them in chocolate though, you couldn’t see what the Cram Horns were filled with. So I got my star tip out and piped a little star on top. If you were planning to make Boston Cream Pie Horns from the beginning, you should probably dip the unfilled shells first and then fill them with custard.
I actually made these for our family’s New Year’s Party and they were a total hit! I made both the original version of my cream horns and these. Even though both were delicious, Boston Cream Pie Horns were unanimously voted the winner!
Nutella Boston Cream Pie - Recipes
I made this Nutella Chocolate Cream Pie for Thanksgiving and I would have to say, though there were many yummy pies, this one was the hit of the party (it was also the only pie with chocolate, maybe that’s what it was). I posted a picture of it on Facebook and was bombarded with people begging for the recipe, as well as those who got to taste it at our Thanksgiving dinner—so here it is!
And I must tell you—it IS really good, especially if you like Nutella (chocolate/hazelnut spread). The pie on Thanksgiving sat out on the dessert table for a while—and while the pie was still good at room temperature, it is much better having some chilled right out of the fridge. This pie is a simple combination of Nutella, cream cheese and either whipped cream or Cool Whip. I actually was planning to make it with whipped cream and for some reason at the last second I used Cool Whip (I had both on hand). The pie can also be made with any crust you’d like. I used a homemade graham cracker crust. You could use an Oreo or chocolate crust to really bump up the chocolate or I thought it would even be good in a regular pie crust (kind of like French Silk Pie).
I also decided at the last minute to drizzle some warmed Nutella over the top of the pie and sprinkle on some chopped, toasted hazelnuts. I was so happy with how easy the pie was to make and how good it is!
I was lucky enough to get the one picture of the slice of pie and that it came out so nicely, since the pie was room temperature and it was one of the last pieces after everyone took their own slices off the pie. I will be making this again soon just to try for better pictures! Oh okay, and maybe to eat more of it! )
Nutella Chocolate Cream Pie, by Katrina, Baking and Boys!, adapted from my friend Anne’s recipe which was adapted from Plain Chicken
1 cup Nutella (chocolate/hazelnut spread)
8 ounces cream cheese, softened (I always use the 1/3 less fat kind)
8 ounces Cool Whip (you can also use fresh whipped cream)
extra Nutella (about 1/4 cup) for drizzling (optional)
1/2 cup hazelnuts, toasted and chopped (optional)
Graham Cracker Crust--
1 sleeve (about 1 1/2 cups) graham cracker, finely ground into crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. After grinding the graham crackers into fine crumbs in a food processor, add the sugar and pulse a few times. Then add the melted butter and pulse until all of it is moist. Dump it into a pie plate and press down evenly, including up the sides of the plate. Bake for 8-10 minutes. Cool.
In the bowl of an electric mixer, cream the cream cheese. Add the Nutella and beat until all creamed together. Scrape the sides of the bowl and beat a little more to make sure it is all incorporated. Add the Cool Whip or whipped cream and mix again to combine. Scoop the Nutella mixture into the cooled crust and spread evenly. Drizzle the extra Nutella (warmed in a small glass bowl in the microwave for about 20 seconds to thin it out slightly) over the pie. Sprinkle the chopped hazelnuts around the edges of the pie (or however you’d like).
Chill for at least a couple hours (I made it the day before serving it and it was great!).
This pie is quite rich, but oh so delicious. I’m going to make mini graham cracker crusts and pipe the Nutella cream into them for a perfect smaller treat. Can’t wait!
Boston Cream Pie Cake Roll
I cannot believe it is May already! Mother’s Day is next week, which got me thinking about desserts my own mother loves. Boston Cream Pie happens to be one of both of our personal favorites!
Boston Cream Pie is a weakness of mine! I absolutely adore the cake, cream and chocolate combo! It is a heavenly combination!
Then it dawned on me… why not make this into a cake roll?! The end result was AMAZING!
The cream filling is made with my Easy Bavarian Cream recipe and it was the perfect compliment to the sponge cake and the rich chocolate ganache.
I made this for a family dinner and people were coming back for second and thirds and the cake roll disappeared within minutes!
If you need a dessert that will wow your company give this one a try! You will not regret it!
|Block Reason:||Access from your area has been temporarily limited for security reasons|
|Time:||Wed, 26 May 2021 18:24:00 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Wed, 26 May 2021 18:24:00 GMT.
Your computer's time: .
Nutella Pie tips
- Soften cream cheese to avoid bumpy texture in the pie. To do so, remove cream cheese completely from all packaging and microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all– just softened.
- Use completely thawed whipped topping. Allow plenty of time for the whipped topping to come to room temperature if it’s frozen it won’t fold properly into the pie.
- Use real Nutella instead of an off brand. The Nutella is the star of this pie and the most robustly flavored hazelnut spread.
Boston Creme Pie Pancakes
Start your weekend off right with these Boston Cream Pie Pancakes! Layered with silky vanilla bean pastry cream and drizzled in chocolate syrup!
It’s okay. A little drool escapes from the side of my mouth when I look at these too. No one is judging here. And if you are here and judging this probably isn’t the right blog for you. We are a judge free, drool inducing blog in these parts – so get used to it.
And being the horrible person that I am, I’ve made you wait like 4.1 million eons for this recipe. I flashed it all over the Twittersphere, Inst-take-a-picture-of-every-morsel-I-consume-and-add-hipster-treatments-to-it-gram, and the Bookface page, like, weeks ago and still its taken me this long to post if for you all to see. This is the kind of horrible person I am.
You forgive me now though right? Ohhh, good. I thought you might. But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn’t see them there – you will wait no longer.
Between the carbs of the pancakes, the pastry cream you want to bury your face into and not resurface for air and the mystical and healing chocolate ganache, this is heaven in pancake form. Oh? You didn’t know chocolate had mystical healing powers? Feed it to a PMSy girl and see what happens. Its like placating a ravenous lion with a hunk of dead zebra. We’re distracted and instantly satisfied…
Sorry – it’s late here, I’ve been up since 4:15 and I just drove all the way across the state after a full day of work so to take care of my nine mile long wedding to-do list (no really, the thing is comically long) – my sense of propriety and decorum for discussing dead animals along side a epically delicious pancake has gone completely out the window. But that’s probably half the reason you’re still reading this blog isn’t it?
(On a more cheery note – I did manage to take a really pretty picture of a sunset going 75 miles an hour. Talent. That’s what that is. Yay me! – This just illustrates further why I love eastern Washington. The sunsets just do something to me.)
Back to pancake business and so forth…
Along with needing a massive stack of these to distract me, like a lion, from the chaos and internal panic of planning a wedding that is 23- make that 22 days away, it’s also Ben’s and my 4 year anniversary tomorrow! Or is that today? Which ever day is the 27th. Hooray!! And we’re picking up our wedding license, too! Self-Five! *clap* YES!
It’s almost too late to back out. KIDDING! Not that I would ever do that. I swearz it. I ruv heeem. Rots. Lots. You get the point.
No-Bake Nutella Eclair Cake
This No-Bake Nutella Eclair Cake is a quick and easy make-ahead dessert idea! Plus it’s made with only 4 ingredients!
I’ve been in a little bit of a bittersweet mood lately. My baby turned two on Sunday. This is the first time since becoming a mom that I know I do not have another little one coming up after him. Our days of infants and 1 year olds are now behind us. It’s a feeling every parent eventually feels, and it is truly bittersweet. We know we have so much fun ahead of us though!
Our little guy is talking machine. I guess being #4 can have two opposite affects on a little one’s development. Either they catch on quickly to keep up with the other kids, or the opposite happens because everyone does everything for them. So we are really excited to enter on this two year old stage where his communication skills will really start blossoming! And we don’t have to worry about how he will handle being the littlest in our family. We call Landry our “Feisty #4” because he definitely holds his own with our little group. He quickly will let everyone know when he has had enough in sometimes not so nice ways. His latest lovely habit is yelling “NO!” Oh how he loves the word “NO” here lately! He even waves his pointer finger at you! We can’t help but laugh.
So while I’m sad we no longer have any infants or one year olds around here, I know we have the fun two year old stage ahead of us. And hopefully in less than a year we will have a diaper-free household for the first time in 10 years!!
So to ease my bittersweet mood lately, I made this No Bake Nutella Eclair Cake. It is less than 4 ingredients, and it is so darn good! The hardest part is letting it set up in the fridge. And my kiddos are some Nutella-eating monsters. And this one is just the right size too! I made it in an 8 x 8 dish, which is just perfect when you don’t want to make this huge dessert. Hope you’ll give it a try!
Heavenly Boston Cream Puffs
These luscious little beauties must have come from heaven. If I were in heaven, these would definitely be on the menu. So s ublime. So delightful, enchanting, divine, blissful and even breath-taking!
I absolutely, adore cream puffs. They excite me so! OHHH EMMM GEEE! Heavenly Boston Cream Puffs, I need to devour you. All of you. Every. last. bite. thank. you. I. need. more. <3
Cream puffs, themselves are super easy to make. I remember making them for the first time as a tweener, and was shocked how easy they were to prepare.
I think if there is one lesson to be learned from making cream puffs, it's to make sure you don't under-bake them, or they will deflate after a few minutes of being pulled out of the oven.
Bummer! You know I like to under-bake, but these puffs are not one of those desserts to do that with because you'll end up getting an eggy-texture-type cream puff. Bah!!
This delicious pastry dessert that is filled with a cream filling has it&rsquos own special day each year on January 2nd, known as, ta-da. National Cream Puff Day! I'm a little late. Sorry. but, as they say, better late than never, right?
Cream puffs are a French dessert pastry, filled with whipped cream, pastry cream, ice cream, pudding or custard. Toppings include such delights as chocolate sauce, caramel sauce or even dusted with confectioner's sugar.
You could also try this &ldquotried and true&rdquo State Fair Cream Puffs, or these Cream Puffs with Vanilla Ice Cream and Chocolate Sauce. But, I highly recommend this recipe!
Loving fluffy, creamy and delish? You might love too!
Double Stuff Oreo Brownie Chocolate Mousse Trifle
Luscious Lemon Sour Cream Pie!
Amish Peanut Butter Cream Pie
These Heavenly Boston Cream Puffs will have you licking every last drop! Trust me, the plate is lickable!
- 1 cup milk
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ⅓ cup milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla (optional)
- 2 eggs
- ¾ cup milk
- ½ cup butter
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ¼ cup whipping cream
- 1 teaspoon instant coffee crystals
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon light-color corn syrup
- ¼ cup sifted powdered sugar
For the filling, in a small saucepan, combine the 1 cup milk and the vanilla bean (if using). Heat over medium heat until bubbles appear at the edges set aside. In a medium saucepan, combine the 1/3 cup granulated sugar and cornstarch. Stir in the 1/3 cup milk. Remove vanilla bean from milk in small saucepan and scrape seeds into cornstarch mixture. Discard pod. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot vanilla milk into the beaten egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the 2 tablespoons butter until melted. Stir in 1 teaspoon vanilla (if using). Cover surface with plastic wrap and refrigerate for 2 to 24 hours.
For the cake, allow eggs, the 3/4 cup milk, and the 1/2 cup butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a high-sided 9-inch baking pan set aside. In a medium bowl, stir together cake flour, baking powder, and salt set aside.
Preheat oven to 350°F. In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar and 1 teaspoon vanilla. Beat for 4 to 5 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and the 3/4 cup milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan.
Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and invert cake onto a wire rack. Cool thoroughly.
For the glaze, in a small saucepan, combine whipping cream and instant coffee crystals. Bring to boiling. Remove pan from heat. Stir in chocolate until mixture is smooth and chocolate is melted. Stir in corn syrup and powdered sugar until smooth. Let stand for 10 minutes to cool and thicken.
Using a long serrated knife, split cake in half horizontally. Remove top. Place bottom layer on a serving plate. Spoon chilled filling onto bottom layer and spread to 1/2 inch from edge. Top with remaining cake layer, cut side down. Spoon glaze onto center of cake. Spread evenly on cake, letting some run down sides. Refrigerate for 4 to 24 hours. Let stand at room temperature for 30 minutes before serving.