These Mini Boston Cream Pies are absolutely melt-in-your-mouth delicious and the filling and chocolate... Oh MY! When you make these Southern-style you are going to love and hate me at the same time.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: pies
Servings: 5
Calories: 266kcal
Ingredients
1canbiscuitsfive or ten count, NOT the flaky layers type
vegetable oil
vanilla puddingsmall box, sugar-free
1 1/2cupsfat-free milkor low fat
8ounceslight whipped creamor low fat
4tbspchocolate frostingwe used a canned frosting
Instructions
Pour the vegetable oil in a skillet to a depth of 1/2-inch. Place on medium heat and let it heat up for about five minutes to make sure the oil is good and hot.
vegetable oil
Place the biscuits in the hot oil and turn as soon as they become brown, and let them brown on both sides. Remove to a paper towel-lined plate.
1 can biscuits
To make the filling, mix the milk and the instant vanilla pudding together in a medium bowl, blend well. Add the whipped topping and mix until well blended. Stir with a spatula from the bottom a few times to continue mixing.
Place in an icing bag with a tip or an oral syringe and pipe into the doughnuts from the side.
Heat the chocolate frosting in the microwave for about thirty seconds, until it is of glaze consistency. Pour into a small bowl. Dip the top of each mini Boston cream pie into the ganache and place them on a plate to serve.