These amazing Boston Cream Pie Parfaits came about by complete accident but sometimes that’s how the best recipes are created. We were prepping for a dinner for our youth group leaders. It’s a very small thank you for the time and energy they devote to our ministry. We literally couldn’t accomplish what we do without the help of Laura, Clare and Dan. The bigger blessing is that we all enjoy each others company and our dinners together are full of laughter!
I had a vision of making a Boston Cream Pie for dessert. I was in a hurry and realized I was out of baking spray with flour so I just used cooking spray. I also didn’t flour the pans as the directions suggested. Once the beautiful cake layers were baked to perfection I tried to remove them from the pan. I tried running a knife around the edges, a fork under the bottom rim and simply flipping the pan over and banging on the bottom of the pan.
When a large chunk of the first layer fell out of the pan my heart sank. The beautiful cake I’d envisioned was not going to happen. And what would I feed these precious friends for dessert? Currey knew that I was disappointed and encouraged me to step back and a take a breath. As always, he was filled with words of encouragement and he recommended that I just think of another way to use the ingredients to make a version of Boston Cream Pie that didn’t require perfect layers.
While it may seem silly that broken cake layers would be disappointing, I needed a moment to regroup. Whenever we are entertaining for a special occasion, I have a plan and vision in my head. When that vision isn’t panning out, I always have to readjust my focus and remind myself that our guests won’t critique any short coming or messes that come from my kitchen. Our time together isn’t hindered by less than perfect food. And for that I am always grateful!
I spied our stem less wine glasses and had a new vision, Boston Cream Pie Parfaits. I often use these glasses for desserts because I love desserts that are individual portions. I also think that they are perfect to show the layers and textures in a dessert. I hope you get to enjoy these parfaits this holiday season!
ingredients
1 boxed yellow cake mix (and ingredients called for on the package)
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream, plus more for garnish
1 square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk
instructions
- Preheat oven and prepare cake mix according to package directions. Bake cake in a 9x13 pan until golden brown and center passes the toothpick test. Allow cake to cool for 20 minutes, then tear into bite sized chunks.
- While the cake is cooling, beat 1 cup of milk and pudding with a whisk or mixer for 2 minutes. Gently fold in whipped cream then let stand 5 minutes. Place a layer of cake pieces in individual dishes or a trifle bowl. Divide custard equally among the dishes then top with additional cake.
- Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spoon over the final cake layer immediately letting chocolate drip down the sides.
- Garnish with a dollop of whipped cream and grated chocolate.
- Refrigerate at least one hour before serving.
Recipe adapted from The Girl Who Ate Everything
What a great idea!! I’m going to have to try it!