Vintage Cakes: Boston Cream Pie-lets


Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart

The Cake Slice Bakers are a wonderful group of women who share a passion for baking CAKES!  Led by the lovely Paloma of The Coffee Shop, we’ve been baking our way through Vintage Cakes by Julie Richardson.  And I really LOVE this book.  It’s a wonderful source of cakes from our past, tried and true, but often with a surprising twist.

Well this recipe was not at all what I expected and it really took me by surprise.  We all have a memory about a Boston Cream Pie that we love.  For me, it’s the combination of sweet pastry cream, vanilla sponge cake and chocolate ganache all together.  I love them just as well if they are in a cupcake or a donut.  But I wasn’t expecting them in a pudding!  So I am on the fence and needing to take another taste in a day or two before I can form a proper opinion.  What is your favorite part of a Boston Cream Pie?


You might be thinking, ‘geez, Anne…..if you like the components of this dessert in nearly any form, why not in a pudding?’

I don’t know!

I think it’s the proportion of vanilla cream filling that’s off for me.  I love vanilla pudding.  But this wasn’t quite as thick as I expected.  It almost had the consistency of a lighter, thinner creme anglaise.  And I think I was hoping for pastry cream.


Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart



In the mid nineteenth century, cakes were typically baked in pie tins.  And it’s believed that this is how the Boston Cream Pie got it’s name.  So I decided to make my desserts in little vintage pie tins that I found at the thrift store.  Can you believe there was a set of 7 of these for just $2.79?  I felt really lucky on that day!



Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart



You know, I do think making the traditional Boston Cream Pie as a pudding is a creative idea.  Especially for someone who loves the cake for the creamy vanilla custard filling.  But I have a recipe for a stove top vanilla bean custard that I may have preferred here.

Still, who can resist spoonfuls of sweet, creamy vanilla goodness?



Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart



And the chocolate ganache used in this recipe was pretty standard.  Equal parts of chocolate and cream.  Though I always sneak a bit of salt, vanilla extract and butter into mine!



Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart



And last of all, this pudding-like concoction was meant to be served with warmed chocolate ganache.  I think if I had assembled this as instructed with vanilla pudding, then a layer of cake, more pudding, another cake and warm chocolate ganache……I might have been eating a bowl of light chocolate soup!

I chose to chill my pudding over night and chill my ganache a bit, too before assembly.  With temperatures near 100° here in the nation’s capital, the last thing I was in the mood for was a warm pudding!  Though I imagine this would be a great winter/fall dessert for that reason.

May I offer you a taste?



Vintage Cakes: Boston Cream Pie-lets | From My Sweet Heart



So please stop by on the 20th of every month to see what The Cake Slice bakers have to offer.  And do check out The Cake Slice to see what my fellow bakers did with this recipe.  And you can follow The Cake Slice on Facebook, too!


This recipe may be found in Vintage Cakes by Julie Richardson!


Vintage Cakes | From My Sweet Heart


For more treats from Vintage Cakes, take a look at my Red Velvet Cake, The Pink Cake, Black and White Cake, Lemon Almond Streamliner Cake, Honeybee Cake, Banana Cake with Coffee Walnut Buttercream, Butterscotch Cream Roll Up Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, and Shoo Fly Cake.


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  1. Hi! I love your vintage pie tins!! What a beautiful presentation! I wonder why the pudding never thickened for you :( the same thing happened to Becca… weird… I wonder if elevation/temperature/weather had anything to do with it… It worked just fine for me… I think you still did an amazing job LIKE ALWAYS! :) Beautiful!

    • Anne Boeckl says:

      Thanks Paloma! Yeah…I don’t know what happened with the custard. I let it set in the fridge overnight, too. But it was still tasty! Thanks again for all you do to keep our group strong! : )

  2. Scouring thrift shops with you would be soooooo much fun!!!! Your vintage tins are perfect for this month’s selection and the pie-lets look delicious. Unfortunately I had to sit out this month, but am looking forward to the next,

    • Anne Boeckl says:

      Sandra….I’ll take you thrift store shopping if you take me to the craft stores and teach me how to bling out a cake stand! Beautiful stuff, lady! : )

  3. Gorgeous goodness, Anne. Your photos make me want to scoop up that smooth velvety chocolate with the cake and vanilla anglaise. I love this Vintage Cakes cookbook, too. Thanks again for the intro =)

    And congratulations on yet another budget-friendly find. You’ve got the magic touch!

    • Anne Boeckl says:

      Thanks Kim…and I loved your Boston Cream Bundlets! What a clever way to present this classic dessert! : )

  4. Your photography is absolutely stunning. I really wish I could gobble up that spoonful of cake and pudding you have here. You did an absolute wonderful job, Anne :)

    • Anne Boeckl says:

      Thanks Becca…..and you did a wonderful job, too! (I think we were the only 2 whose custard didn’t thicken)….but it still tasted great! : )

  5. They look so lovely Anne, you did a wonderful job!

  6. looks inviting and mouthwatering stuff!

  7. I love this unconventional way of making Boston Cream Pie. It looks so dreamy!

  8. Anne, Another amazing dessert from your kitchen….wish I lived next door!

    • Anne Boeckl says:

      Thanks Joan…and I wished you lived next door, too! Then I’d me knocking on your door once a week to see what kind of cookies you’ve created! Love those cute watermelon cookies! Perfect for summer! : )

  9. I never knew cakes used to be baked in pie tins! Anyway, love your version of Boston Cream Pie – this looks totally delish! Thanks so mluch.

    • Anne Boeckl says:

      Thanks John…and I am enjoying your cocktail recipes lately. That Maiden’s Prayer…with all the fresh citrus….looks so refreshing! : )

  10. Shock and horror….but I don’t like Boston Cream Pie. However, I think I would totally go for your pudding version, it looks really good. I love all British style custardy cakes and puddings so that’s why this appeals to me.

    I also love your pie tins. I need to go to your thrift store. Mine doesn’t have any cool stuff.


    • Anne Boeckl says:

      LOL…Nazneen….I am not shocked that you don’t care for Boston Cream Pie. Many people find it boring and bland! But your Arabic doughnuts with the orange blossom syrup sound anything but! They look lovely! : )

  11. You are definitely talking to me here. I’ve been known to eat JUST the pudding of a Boston Creme pie and leave everything else. Therefore, you know that your pudding pie is how I want mine served! I just want to cut and paste that last picture right into my mouth! :)

    • Anne Boeckl says:

      Thanks MJ! And your peach and pecan ice cream is talking to me, too! Beautiful color and I bet it’s so refreshing with our summer’s beautiful peaches! : )

  12. Nice presentation, love those tins! I’m going to start thrift shopping, you can really come across nice dessert dishes for a fraction of what they would cost at a retail store.
    My favorite part of the recipe was the custard. This is my second shot at Boston Cream pie, last years was a bit dry, and not enough custard. This for me was a nice balance of all three components in my own individual serving, loved it! Your going to have to share that custard recipe of yours, would love to try it :)

    • Anne Boeckl says:

      Thanks Anabel! Yes…I get really lucky with the 2 thrift stores that are in my area! Your Pie-lets came out beautifully. And I love how you served them in ice cream glasses. Glad you liked this recipe so much! : )

  13. It looks delicious, but I do agree… Maybe a bit to warm lately to enjoy a warm pudding. Better off saving that for a cool fall or winter evening. As always, you inspire me to try more thrift store shopping! I need a bit of your luck in finding these amazing pieces :)

    • Anne Boeckl says:

      Thanks Kris! And you are inspiring me with your amazing crack pretzels! They certainly do look addictive! : )

  14. DELISH! I think cold is the way to go for this! Love love your thrifted vintage mini pie pans! you do have wonderful luck!

    • Anne Boeckl says:

      Thanks Emily and your Pie-lets are PERFECT and I think they are exactly as the author intended! Beautifully done! : )

  15. a set of 7 vintage pie tin for just $2.79? What a steal! These Boston Cream Pie-lets look awesome and so decadent. I would love to try it out. The Vintage Cake book sounds like something I would love to have around the kitchen to bake along. Thanks for your recommendation.

    • Anne Boeckl says:

      Thanks Amy! I hope you check out Vintage Cakes. It’s a great book! And I’m going to check out your fabulous chocolate covered hazelnuts! I love that sweet and salty combination! : )

  16. If it were possible to pick up that pudding right off from my screen, all three would have been polished off in minutes. Puddings can’t possibly go better than this! Great post!

  17. BTW, I just pinned this pie…

  18. My family (especially my hubby) would devour this. Boston Creme anything is his favorite dessert. I could just dive into that dish. :)

    • Anne Boeckl says:

      Thanks Ramona and I could dive into a pile of your amazing pineapple mango granita! It looks sooooo refreshing! : )

  19. A set of 7 of vintage tins for just $2.79? What a great find!
    Your boston cream pielets look divine, Anne.

  20. I think this looks amazing Anne. What a fun twist on Boston Cream Pie. My husband would go crazy over this as I think BCP is his all time favorite dessert. Love those little pans, I want to go to your thrift store!!

    • Anne Boeckl says:

      Thanks Chris! But I am craving those Smashed Potatoes with Herb Gremolata! And I’d love for everyone to come thrift store shopping with me!!! : )

  21. I’ve actually never tried BCP but I love your pie-lets!

  22. Yummy! This looks great… and I lve your presentation… those bowls (?) are super cute! Hazel x

    • Anne Boeckl says:

      Thanks Hazel! And so glad you got a chance to make this after all. You did a fabulous job despite the broken cake! : )

  23. Those are some pretty shots of the boston cream pie!

  24. How creative to serve it as a pudding! The chocolate is my favorite part. :)

  25. I loved that you matched a vintage recipe to vintage pie tins – it makes for a beautiful and inviting photo. Sorry that your custard was not as thick as it could have been, but it certainly does not detract in any way from the delicious-looking end result.

    • Anne Boeckl says:

      Thanks Felice and you did such a beautiful job with this recipe! And I love the pretty cups you served it in….great job! : )

  26. I never had a boston cream pie, but love pastry cream so much, this version might have the opposite effect on me than it had on you! It´s lovely, and now you have an excuse to bake a traditional boston cream pie Anne!

  27. Love the vintage pie tins that you used!

  28. First off, The Phantom Tollbooth is my ABSOLUTE favorite book! Love it! And also, these pie-lets… Oh my. They look absolutely amazing. A real show-stopper!

    • Anne Boeckl says:

      Kim! Didn’t you just LOVE the Phantom Tollbooth! I could read it all over again while drinking one of your amazing chocolate malted milkshakes! : )

  29. I’m a HUGE fan of Boston Cream Pie and these look so very delicious. So happy to stop by your fantastic blog for a visit. I’ll be back for sure!

    • Anne Boeckl says:

      Thank you so much Maria! And I loved your limoncello sea salted popsicles so much…I’ll be back to visit as well! : )

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