Mini Boston Cream Pie Recipe

Taking Boston cream pie into actual bite sized pies with Athens phyllo shells. They’re dipped in chocolate, filled with vanilla custard and topped with more chocolate! 

Hello my friends! I know it’s been a while since I’ve published a blog post, please don’t give up all hope on me. This cookbook has taken up so much of my time but I’ve already submitted my manuscript, I just have to shoot the second half of my photos and correct the edits to the manuscript. 

I partnered with my friends over at Athens Foods to bring you guys an exciting new recipe! I know it’s like fall already and you guys don’t expect anything less than pumpkin pie spice everything but we’re coming in strong with none other than cute mini boston cream pies!

Side note, if you love these mini boston cream pies, make sure to check out my mini lemon meringue pies, they’re to die for!!

What is Boston Cream Pie?

Boston cream pie is actually a cake. It’s made up of the two buttery sponge cake layers, filled with a vanilla custard and frosted with a silky chocolate ganache. It’s called a pie because when this cake was developed, cakes and pies were baked in the same pan. The name pie and cake were interchangeable then and pie just stuck to this cake.

I took the glorious flavors of the Boston cream pie and made actual mini pies. To keep things simple and delicious, I used Athens phyllo shells as my crust. To fancy them up, I dipped the shells in a chocolate glaze before I filled them with vanilla custard. 

What crust to use for Mini Boston Cream Pies?

When it comes to anything mini, I always reach for my box of Athens phyllo shells! They’re so delicious, easy to prepare and pair well with any treat, sweet or savory. I store them in the freezer and when I’m ready to use them, I defrost them overnight in the refrigerator and then bake them in my toaster oven at 400F for 5 minutes. Let them cool slightly and fill them with whatever filling you desire! 

How to make vanilla custard for Boston Cream Pies?

Everyone has their own way of making custard. There’s literally a million and one vanilla custard recipes out there but I recommend this one. It’s easy to make, packed with vanilla flavor and it’s the perfect consistency to fill Athens phyllo shells with. 

What you’ll need:

• Egg yolks 
• Granulated Sugar
• Cornstarch
• Milk
• Butter
• Vanilla

To make the custard, you want to melt the butter into the milk and then use that to temper the eggs so they don’t coagulate. Once all of the ingredients, besides the vanilla, are mixed in the saucepan you’re going to whisk it over medium heat until you see the first bubble appear. After the first bubble appears, whisk vigorously for one more minute and then remove the custard from the heat and pour it into a heat safe bowl. 

I only add my vanilla bean paste or vanilla extract to the custard after it’s removed from the heat because it produces a more intense vanilla flavor since it’s not getting cooked out. If you were using actual vanilla beans, you may want to steep those in the milk before even cooking. 

Storing mini Boston cream pies

I suggest making these as fresh as possible but the cream pies can be stored refrigerated in an airtight container for up to a week. They can be served cold, slightly chilled or at room temperature, depending on your preference. 

I do not recommend freezing these mini pies because to be honest, defrosted custard does not sound very appealing, lol.

Thanks so much for stopping by, friends, I hope you enjoyed today’s post. If you make these mini boston cream pies, using Athens phyllo shells, post them on Instagram and tag me @baranbakery and Athens @athens_foods so we can join in on the fun! Hope you guys have a blessed day and happy baking!

Love, B