Boston Cream Pie Parfaits – all the taste of a Boston cream pie in these fun layered dessert parfaits! You can make them ahead and have them in the fridge for parties or get togethers!
Boston Cream Pie is kind of a classic dessert. It is more of a cake than a pie, so sometimes if you people don’t know what it is they are confused when it is served. It is a yellow cake with a layer of pastry cream in the middle, and then topped with chocolate ganache.
I love the flavors together, I even made a Boston Cream Pie Ice Box cake a couple years ago. You get all the flavor without turning on the oven. Super easy in the summer when it is hot out.
Click HERE to get the recipe for these parfaits.
To make these dessert parfaits you can use your favorite Boston cream pie recipe. And then just layer it up in jars. A classic yellow cake is the base. It is light and fluffy and doesn’t break down when it is layered with the pudding.
I took a shortcut from the store to speed up the pastry cream layer. I started with a box of instant pudding, and folded in homemade whipped cream. This way it gets a little structure and isn’t just straight pudding. It is more like traditional pastry cream this way.
And don’t forget the chocolate layer. Boston cream pie is pretty boring if you don’t top it with chocolate ganache. My husband doesn’t like chocolate, so when making the parfaits I left a couple without chocolate for him. Which is really nice and easy when to do when you are making individual desserts.
We brought these to a party and they disappeared quickly! A couple people went back for seconds, which is when you know you have a good dessert on your hands. If you are entertaining this summer, this is the perfect easy dessert recipe to make!
Plus when you made individual desserts it means you don’t have to share. So use big jars and hide those in the back of the fridge for yourself for later!
I am sharing this recipe over at Imperial Sugar today. Click on Boston Cream Pie Parfaits to get the full recipe
** I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.