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Mini Boston Cream Pie Cups Recipe

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4.9 from 71 reviews

These Mini Boston Cream Pie Cups are delightful bite-sized desserts featuring a flaky pie crust filled with a creamy vanilla custard and topped with rich chocolate ganache. Perfect for parties or a sweet treat, they combine classic flavors in an easy-to-make, elegant presentation.

Ingredients

Scale

Pie Crust

  • 1 package of pre-made pie crust

Custard Filling

  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly spray a mini muffin tin with cooking spray to prevent sticking.
  2. Cut and shape pie crust: Roll out the pre-made pie crust on a lightly floured surface. Using a cookie cutter slightly larger than the muffin cups, cut out small circles. Press each circle firmly into the muffin tin cavities forming mini crust shells.
  3. Bake crusts: Place the muffin tin in the oven and bake for 10-12 minutes or until the crusts are golden brown. Remove from oven and allow to cool completely in the tin.
  4. Prepare custard base: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer, then remove from heat.
  5. Mix egg yolks and thickeners: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale in color.
  6. Temper the eggs: Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to prevent curdling. Then transfer the combined mixture back to the saucepan.
  7. Cook custard: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let custard cool slightly.
  8. Fill crusts: Spoon the cooled custard evenly into the baked pie crust cups. Refrigerate the filled cups for at least 2 hours to set.
  9. Prepare chocolate topping: In a microwave-safe bowl, melt the chopped semisweet chocolate and unsalted butter together in 20-second intervals, stirring between each, until smooth and glossy.
  10. Top and chill: Spoon the melted chocolate mixture over the chilled custard cups. Return to the refrigerator and chill until the chocolate topping is fully set, about 30 minutes. Serve chilled and enjoy your mini Boston Cream Pie Cups!

Notes

  • For best results, make sure the custard is completely cooled before filling the pie crusts to prevent sogginess.
  • If you do not have a cookie cutter, you can use the rim of a glass to cut the pie crust circles.
  • Leftover custard can be stored in an airtight container in the refrigerator for up to 2 days.
  • You can substitute dark chocolate for a richer topping or milk chocolate for a sweeter finish.

Keywords: Boston cream pie, mini pies, custard cups, chocolate topping, party desserts, easy dessert, baked mini pies

Find it online: https://thedishspot.com/mini-boston-cream-pie-cups-recipe/