Mini Boston Cream Pies Southern-Style

These Mini Boston Cream Pies are absolutely melt-in-your-mouth delicious and the filling and chocolate… Oh MY!  When you make these Southern-style you are going to love and hate me at the same time.

These mini pies are delicious and perhaps my favorite of the canned biscuit doughnut recipes I’ve posted.

Now, there are three main components to mini Boston cream pies. First, you have the flaky pastry or biscuit. Then you have the indulgent cream filling, which is made with sugar-free pudding, lite cool whip, and fat-free or low-fat milk. The final touch is the chocolate ganache on top. This is the only real sugar in the recipe, so as far as calories and guilt go, you could do a heck of a lot worse than these! Don’t bother telling anyone in your family these mini cakes are actually light, no one will believe you!

Recipe Ingredients

• Canned biscuits
• Sugar-free instant jello
• Lite cool whip
• Vegetable oil
• Milk (I used 1%)

How to Make Mini Boston Cream Pies 

Here’s a step-by-step guide to how to make these mini pies:

Place about 1/2 inch of oil into your pan and heat it on medium heat for about five minutes or so, to make sure it is good and hot.

Add in biscuits.

After less than a minute, they will be ready to turn. Turn them over and let them get good and golden brown on both sides. Remove from oil and place onto a paper towel-lined plate.

How to Make the Pie Filling

Now we make the Boston cream filling for our pies. This is one of my favorite fillings. I use this recipe to fill cream puffs and as a light icing for cold cakes. It’s also great just dolloped over fresh fruit.

Place 1 1/2 cups of fat-free milk in a mixing bowl. Add an entire small box of sugar-free french vanilla pudding. Note that we are adding 1/2 cup less milk than what the pudding calls for so this will be a bit thicker.

After that is mixed up, add eight ounces of lite whipped topping.

Make sure it is all blended up well. I mix mine with the mixer for a minute or two and then stir from the bottom with a rubber spatula to ensure I didn’t miss any. This is just delicious.

Now, using a pastry bag with a tip or just a new oral syringe (which you can get at any pharmacy for next to nothing – they might even give it to you if you tell them you’ll bring them some of these!), press the tip into the side of the doughnut and pipe a little filling in each one. I go for a little less than a tablespoon but you can do as much or as little as you like.

There ya go, filled doughnut …er uh…mini Boston cream pie!

Chocolate Ganache

Now, you are more than welcome to make the chocolate glaze for your mini cakes from scratch. Here’s my recipe for the creamiest chocolate frosting ever (made using milk, cocoa powder, butter, vanilla extract, and powdered sugar). However, this is meant to be a quick and easy recipe, so I just used some store-bought chocolate frosting and stuck it in the microwave for about thirty seconds to get it to a good glaze consistency. Repeat with each individual Boston cream pie. Yummmm.

Storage

Store leftover Boston cream pie minis in an airtight container or covered in plastic wrap in the fridge for up to 4 days. Because of the pastry cream filling, these pies won’t freeze well.

Recipe Notes

• Instead of biscuits, another option is to sandwich the pastry cream between a pair of Nilla wafers. Yum!
• You could also make a Boston cream pie cupcake recipe instead and pipe the pastry cream into the center of the cupcakes. To easily make the cupcakes, use a yellow sponge cake mix. For chocolate Boston cream pies, use a chocolate cake mix.

Other products of my canned biscuit doughnut frenzy:

Quick and Easy Jelly-Filled Doughnuts

Melt In Your Mouth Doughnuts

 

Take a lesson from the weather, it pays no attention to Criticism.

Submitted by Bev