I thought I’d write the blog post on clam chowder and then settle down for the night, but as I was eating dessert, I decided it was too good to shove into the “TBC” file. That stands for, “to be composed,” if you’re new here and don’t know that I’m a habitual blog writing procrastinator who has hundreds of food files that were once saved for a rainy day.

It would be a major disservice to you all if this recipe disappeared into that abyss, never to be heard of. Plus, when one is inspired to write, they should write. Ideas are never as good as they are when fresh, and I can never describe or appreciate a food as much as when it is in the front of my memory having just put the last bite away.

I’m still not sure why this famous dessert is called pie. It’s not fuggin’ pie. Well, until now it wasn’t pie. Traditional Boston Cream pie is cake. Custard cake. There’s no flaky crust, it’s covered in a definite frosting type substance called ganache. I don’t care what you call it, it’s frosting or icing. It goes on cake, not pie.

In keeping with tradition, I included a layer of cake, but I made a vanilla cream pie topped with ganache first, then the icing on my pie was cake. Little cubes of pound cake drizzled with even more ganache. It was better. I’m just saying.

I would like to say I whisked a fresh custard and all that jazz, but I’d be lying.

This project was easy as pie, pun intended AF.

I used convenient foods like store bought crust and pound cake, as well as instant vanilla pudding. The ganache is a simple mix of semi sweet chocolate chips melted in hot heavy cream. I know. It’s a lot of cheating. I try to do lots of things from scratch, but sometimes you gotta take the easy route to keep yourself sane.

No guilt here. Not today.

What You Need:

3 pkg vanilla instant pudding

5 c cold milk

1 pie crust

1 bag semi sweet chocolate chips

1 c heavy cream

1 loaf pound cake

What You Do:

Preheat oven to 450°

Unroll pie crust into a glass pie pan.

Prick bottom with fork.

Bake 10-12 minutes or until golden.

In a large mixing bowl, whip the milk and pudding together until smooth.

Refrigerate pudding with a cover on it.

Remove the crust from oven and allow to completely cool.

When crust cools, fill with pudding.

Make an easy ganache by heating the heavy cream to almost simmering, then pouring over chocolate to melt it.

Stir well until ganache is smooth.

When cooled, pour and spread ganache over top of filled pie.

Dice the pound cake and place cubes over the top of ganache.

Then drizzle with more ganache.

Chill another hour or 2, then serve it up.

Sometimes I take super tiny bites to make it last.

Find time to throw this together. You won’t regret it.

Alright. I’m really not writing the recipe for our lobster rolls tonight.

I’m climbing into my blankets with a good book.

Nigh-night, Cookers.

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