If you like Boston cream pie, you are going to love this easy-to-make Boston cream pie mini dessert! Serving this dessert in mini dessert glasses is a way to make a simple dessert extraordinary. In addition to being extremely delicious, this Boston cream pie mini dessert is also very easy to make.
The layers of creamy custard, rich chocolate ganache, and cookie crumble come together in perfect harmony, providing a delightful taste experience in every bite. These mini parfaits are ideal for gatherings or special occasions. Whether you’re hosting a dinner party or simply treating yourself, these mini desserts are sure to impress. We’ve added a dollop of whipped cream on top for an extra touch of elegance. Enjoy the decadence of Boston cream pie in a convenient and charming mini version!
I used 6-ounce mini dessert dishes for this dessert.
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Boston Cream Pie Mini Desserts
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Ingredients:
- 12 Vanilla Wafer cookies
- 1/2 Tablespoon sugar
- 1-1/2 Tablespoons butter, melted
- 3.4-ounce box Vanilla instant pudding mix
- 1-3/4 cups cold heavy cream
Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Top with a Dollop of Whipped Cream
Directions:
First, place the cookies in a Ziploc plastic bag and crush with a rolling pin into fine crumbs. Transfer to a bowl. Stir in the sugar and butter.
Divide and transfer the mixture into the bottom of 6 mini dessert glasses.
Whisk the vanilla pudding mix and 1-3/4 cups of cold heavy cream in a medium bowl until well combined. (It will be thick.) Spoon the mixture into a quart-sized Ziploc bag.
Pipe the pudding mixture on top of the crumble mixture.
Press down the pudding mixture in the glasses using the back of a spoon to ensure it is compact and level.
Refrigerate for at least 10 minutes.
Then, make the chocolate ganache.
Chocolate Ganache:
Place the semi-sweet chocolate chips in a small glass bowl. Bring 1/3 cup heavy cream to a simmer in a small saucepan over medium heat.
Pour the hot cream over the chocolate chips and let it sit for 1 minute. (I’ve found that the chocolate melts better when I place a plate over the bowl.)
Stir until the chocolate is melted and smooth.
Let the ganache cool for about 3 minutes. Then, spoon the ganache equally over each of the custards.
Refrigerate until set – about 1 hour.
Top with whipped heavy cream, a little mint leaf, and serve.
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recipe
Boston Cream Pie Mini Desserts
Ingredients
- 12 Vanilla Wafer cookies
- 1/2 Tablespoon sugar
- 1-1/2 Tablespoons butter, melted
- 3.4-ounce box Vanilla instant pudding mix
- 1-3/4 cups cold heavy cream
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
First, place the cookies in a Ziploc plastic bag and crush with a rolling pin into fine crumbs. Transfer to a bowl. Stir in the sugar and butter.
Divide and transfer the mixture into the bottom of 6 mini dessert glasses.
Whisk the vanilla pudding mix and 1-3/4 cups of cold heavy cream in a medium bowl until well combined. (It will be thick.) Spoon the mixture into a quart-sized Ziploc bag.
Pipe the mixture on top of the crumble mixture.
Use the back of a spoon to level the pudding mixture in the glasses.
Refrigerate for at least 10 minutes.
Then, make the chocolate ganache.
Chocolate Ganache:
Place the semi-sweet chocolate chips in a small glass bowl. Bring 1/3 cup heavy cream to a simmer in a small saucepan over medium heat.
Pour the hot cream over the chocolate chips, cover with a small plate, and let it sit for 1 minute.
Stir until the chocolate is melted and smooth.
Let the ganache cool for about 3 minutes. Then, spoon the ganache equally over each of the custards.
Refrigerate until set - about 2 hours.
Top with whipped heavy cream, a little mint leaf, and serve.
This recipe looks amazing! Thank you for sharing! I’m going to make it for our Labor Day festivities. I may also try to do a similar dessert but use a chocolate pudding and chocolate wafer cookies.
It is very tasty, Sandra May! A chocolate version would be delicious, too! Thanks for visiting.