Moist Boston Cream Pie
Moist Boston Cream Pie recipe
Yield
16 servingsPrep
30 minCook
0 minReady
3 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | ounces |
pudding
and pie filling mix, vanilla |
* |
| 2 ⅓ | cups |
milk
|
|
| 2 | ounces |
unsweetened chocolate
unsweetened, chopped |
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 |
cake
layer, yellow, baked and cooled or buy premade |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 159 | ml/g |
pudding
and pie filling mix, vanilla |
* |
| 552 | ml |
milk
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, chopped |
|
| 15 | ml |
butter, unsalted
|
|
| 5 | ml |
almond extract
|
*
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 1 | each |
cake
layer, yellow, baked and cooled or buy premade |
* |
Directions
Mix together pudding mix and milk in saucepan.
Cook over medium heat until mixture comes to a full boil.
Remove from heat.
Combine 1 cup hot pudding with chocolate and butter.
Stir until chocolate is melted and mixture is smooth.
Add almond extract.
Stir to mix well.
Fold in whipped cream.
Split cake layer in two.
Place one cake layer in an 8 or 9 inch cake pan lined with plastic wrap.
Cover with vanilla pudding mix.
Place second layer on top and spread with chocolate pudding mix.
Chill a few hours.
To serve, lift cream pie out of pan and place on serving plate.
Serve cut into wedges.
