Nutella Boston Cream Pie

Nutella Boston Cream Pie
Staff Writer
Milisa Armstrong

If you're a sucker for Boston cream pie, then your world just got a lot better. This recipe uses Nutella to make a ganache to spread over the moist, icing-filled cake to create a rich, flavorful addition to the classic recipe. 

8
Servings
158
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 1 yellow box cake mix
  • 3 eggs
  • 1/3 Cup butter, melted
  • 1 Cup water

For the filling

  • 1 Cup half-and-half
  • 1 Cup milk
  • 1 vanilla bean, split and seeds scraped
  • 1/3 Cup sugar
  • 1 1/2 Tablespoon cornstarch
  • 3 egg yolks, beaten
  • 1 Tablespoon butter

For the ganache

  • 1 Cup Nutella
  • 1/2 Cup heavy cream
  • 1 Teaspoon butter

Directions

For the cake

Preheat oven to 350 degrees. 

In a large mixing bowl, add the cake mix, eggs, melted butter, and water. Beat until well combined and smooth. Pour into a 10-inch spring form pan that has been coated with cooking spray. Bake for 25 minutes or until a toothpick inserted comes out clean. Run a knife around the edge of the pan and remove the outer ring. Allow to cool on a wire rack.

For the filling

In a large saucepan add the sugar and cornstarch and stir until combined; add the milk and half-and-half, whisking until combined. Stir in the vanilla bean and seeds. Heat over medium heat, stirring often, until it comes to a rolling boil. Continue to cook, stirring constantly for 2-3 minutes, until it starts to thicken. Remove from the heat and pour about a cup of the filling into the beaten eggs, whisking quickly until combined. Pour the egg mixture back into the pan and return to medium heat, whisking to combine and continue to stir often, scraping all of the edges of the pan. Return to a boil and cook 2 more minutes, stirring constantly. Remove from heat and stir in the butter. Place in a metal or plastic bowl and place in the refrigerator to chill for about an hour. (Remove vanilla beans before cake assembly.)

When the cake has cooled, using a serrated knife, slice cake in half horizontally. Place top layer of cake cut side up onto a large plate or platter, spread with cream filling (don’t forget to remove vanilla beans). Place the bottom layer of cake, cut side down, on top of the cream filling, pressing gently.

For the ganache

Stir together the Nutella and heavy cream and heat in a microwave in 30-second increments, stirring in between until combined and smooth. Pour over the cake, spreading down and around the sides evenly. Refrigerate for 4 hours or overnight before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
70µg
10%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
67mg
7%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
3µg
5%
Sodium, Na
84mg
6%
Water
54g
2%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.