Mini Boston Cream Pies Recipe

Mini Boston Cream Pies
Servings: NA

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!!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mini Boston Cream Pies. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mini Boston Cream Pies in your home. Then, follow these steps below to serve Mini Boston Cream Pies for your family or friends.


  • 1 granulated sugar

  • 1 1/4 egg

  • 2 vanilla

  • 1 1/2 all-purpose flour

  • 1 baking powder

  • 1/4 salt

  • 1/4 granulated sugar

  • 1 egg

  • 1 all-purpose flour

  • 2/3 vanilla

  • 1 bittersweet chocolate

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Mini Boston Cream Pies in your home by yourself.

Directions: How to Make Mini Boston Cream Pies

  1. Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.

  2. 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.


  4. 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.

  5. 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.

  6. 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.

So that brings us to the end of this special Mini Boston Cream Pies recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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