Boston Cream Pie has always been a dessert I love. The combination of creamy custard and chocolate is hard to beat, so I wanted to turn those same flavors into an easy no-bake treat!
These No-Bake Boston Cream Pie Bars are the kind of dessert I love having in the fridge. They have a buttery shortbread crust, a creamy vanilla layer, and a smooth chocolate topping, but the best part is that you don’t even need to turn on the oven. They are a fun addition to my collection of No-Bake Desserts, and perfect for summer!
Ingredients & Substitutions
- Shortbread Crust: This crust starts with crushed shortbread cookies, which makes it buttery, crisp, and easy to press into the pan. You can use store-bought shortbread cookies, or make my Shortbread Cookies recipe and use those instead.
- Vanilla Instant Pudding Mix: Make sure to use instant pudding mix, not cook-and-serve. It gives the custard layer structure and helps it set properly.
- Heavy Whipping Cream: Cold heavy cream creates a rich, creamy custard layer. It also helps the pudding mixture thicken as it is whipped together.
- Semi-Sweet Chocolate Chips: These melt into a smooth chocolate ganache topping. You can use milk chocolate for a sweeter topping or dark chocolate for a richer flavor.
Tips for the Best No-Bake Boston Cream Pie Bars
- Use cold heavy cream: Cold cream helps the pudding layer thicken properly and gives it the best texture.
- Press the crust firmly: Use the bottom of a measuring cup or glass to really pack the crust into the pan so it holds together when sliced.
- Give them enough chill time: These bars need time to fully set. Waiting at least 2 hours before slicing helps create clean layers.
- Use a sharp knife for neat slices: Wipe the knife clean between cuts for the prettiest bars.
FAQs
Do I need to bake the crust for No-Bake Boston Cream Pie Bars?
No! The shortbread cookie crust sets up in the refrigerator, making these bars completely no-bake. Chilling the crust before adding the custard layer helps it firm up.
Can I use a different crust?
Yes! While I love the buttery flavor of the shortbread crust, you can use other cookie crumbs like graham crackers or vanilla wafers. Just make sure the crust is pressed firmly into the pan so it holds together when sliced.
Can I use cook-and-serve pudding instead of instant pudding?
No, I recommend using instant pudding mix for this recipe. Cook-and-serve pudding will not thicken the same way and can affect the texture of the custard layer.
Can I make these bars ahead of time?
Yes! These bars are a great make-ahead dessert. They need time to chill and set, so making them the day before serving works well.
How to Store No-Bake Boston Cream Pie Bars
These bars are best kept chilled until ready to serve. The crust softens slightly as they sit, but the layers continue to set, and the flavor gets even better.
Refrigerator: Store the bars covered or in an airtight container in the refrigerator for up to 4 days.
Freezer: I do not recommend freezing these bars. The custard layer can change texture once thawed, and the chocolate topping may not stay as smooth.
No Bake Boston Cream Pie Bars
Ingredients
Shortbread Crust
- 7 ounces shortbread cookies, about 28 to 32 cookies (such as Walkers or Lorna Doone)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Custard Layer
- 2 boxes (3.4 ounces each) vanilla instant pudding mix
- 2 ½ cups (595 g) heavy whipping cream, cold
Chocolate Ganache
- 1 cup (182 g) semi-sweet chocolate chips
- â…” cup (159 g) heavy whipping cream, cold
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly spray the parchment with cooking spray.
Shortbread Crust
- Add the shortbread cookies to a food processor and pulse until fine crumbs form. Add the sugar and melted butter, then pulse until the mixture is evenly combined and resembles wet sand. (You can also crush the cookies in a zip-top bag with a rolling pin.)
- Press the crumb mixture firmly into the prepared pan using the bottom of a measuring cup or your hands to create an even layer. Freeze for 15 minutes.
Custard Layer
- In a large bowl, whisk together the vanilla instant pudding mix and cold heavy cream until smooth and thickened. Spread the custard evenly over the chilled crust.
- Refrigerate for at least 10 minutes while you prepare the ganache.
Chocolate Ganache
- Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until just simmering.
- Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until the chocolate is completely melted and the ganache is smooth and glossy.
- Let the ganache cool for 3 to 5 minutes. (Cool for closer to 3 minutes for a smoother top, or closer to 5 minutes if you want to create swoops.)
Assemble and Chill
- Pour the ganache over the custard layer and gently spread it into an even layer. If desired, use the back of a spoon to create a decorative swooped pattern.
- Refrigerate the bars for at least 2 hours, or until fully set. Use the parchment overhang to lift the bars from the pan and cut into squares. Wipe the knife clean between cuts for neat slices.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
