Pioneer Woman Bartlesville Cream Pie Recipe

This decadent Pioneer Woman Bartlesville Cream Pie features tender chocolate cake layers filled with rich vanilla custard and topped with a silky chocolate ganache, ready in just over 2 hours (including chilling time). The hero moment arrives when you pour the warm, glossy ganache over the assembled cake, letting it drip dramatically down the dark chocolate sides. I love this recipe because it combines the nostalgia of a Boston Cream Pie with the deep cocoa flavor of my favorite chocolate sheet cake.

Why This Classic Works

First things first: this “pie” is actually a cake, much like its cousin, the Boston Cream Pie. What sets the Bartlesville version apart is the cake itself. Instead of a traditional vanilla sponge, this recipe uses a chocolate cake base made with the boiling water method. This technique blooms the cocoa powder, creating an incredibly moist, dark crumb that contrasts beautifully with the pale, creamy custard filling.

I learned the hard way that patience is the secret ingredient here. While it’s tempting to assemble everything while the cake is still warm, the custard filling needs time to set properly in the fridge before it meets the heavy cake layers. If you rush it, the filling will squish out the sides; give it time to chill, and you get that perfect, distinct layer of cream in every slice.

Pioneer Woman Bartlesville Cream Pie Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 2 heaping tablespoons unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten

For the Custard Filling:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 teaspoon vanilla extract

How To Make Pioneer Woman Bartlesville Cream Pie

1. Make the Custard: Whisk the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes). Remove from heat, stir in the butter and vanilla, and strain into a bowl. Cover with plastic wrap directly touching the surface and chill for at least 2 hours.
2. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a mixing bowl, whisk together the flour, sugar, and salt.
3. Bloom the Cocoa: In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth, then add the boiling water. Let the mixture bubble for 15 seconds, then remove from heat.
4. Combine Wet and Dry: Pour the hot chocolate mixture over the flour mixture and stir gently to cool slightly. In a separate small cup, mix the buttermilk, baking soda, vanilla, and beaten egg. Stir this into the chocolate batter until just combined.
5. Bake the Cake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. Split the Cake: Once fully cooled, use a long serrated knife to carefully slice the cake horizontally into two even layers.
7. Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk gently until smooth and glossy. Stir in the vanilla.
8. Assemble: Place the bottom cake layer on a serving platter. Spread the chilled custard evenly over the surface, leaving a small border at the edge. Top with the second cake layer.
9. Glaze and Serve: Pour the warm ganache over the center of the cake, using a spatula to gently push it towards the edges so it drips down the sides. Chill for 30 minutes to set the glaze before slicing.

Recipe Tips

• Temper the Eggs: When making the custard, if your milk mixture gets too hot before adding the yolks, whisk a small amount of hot milk into the yolks separately first. This prevents them from scrambling when added to the pot.
• Cool Completely: Do not attempt to slice the cake while it is warm. The crumb will be too tender and will tear. Freezing the cake layer for 20 minutes before slicing makes it much easier to cut cleanly.
• Ganache Consistency: If your ganache is too thin, let it sit at room temperature for 10-15 minutes to thicken up before pouring. It should be pourable but thick enough to cling to the cake.
• Plastic Wrap Trick: Placing plastic wrap directly on the surface of the hot custard prevents a “skin” from forming, ensuring your filling remains silky smooth.

What To Serve With Bartlesville Cream Pie

This rich dessert pairs perfectly with a hot cup of black coffee or espresso to cut through the sweetness of the custard and ganache. Fresh raspberries or strawberries on the side also add a nice tart contrast and a pop of color to the dark chocolate finish. For an extra indulgence, you can serve it with a dollop of unsweetened whipped cream, though the pie is creamy enough on its own.

How To Store

Because of the custard filling, this cake must be stored in the refrigerator. Keep it covered loosely with plastic wrap or in a cake keeper for up to 3 days. I do not recommend freezing the assembled pie, as the custard texture can become grainy upon thawing, though the cake layers themselves can be frozen in advance.

FAQs

• Can I use a cake mix instead? Yes, you can use a high-quality chocolate cake mix baked in two round pans to save time, but the homemade boiling water sponge has a distinct texture that is worth the effort.
• Why is my custard runny? Custard usually stays runny if it wasn’t cooked long enough to activate the cornstarch or wasn’t chilled thoroughly. Make sure it bubbles on the stove before removing it from the heat.
• Can I make this ahead of time? Absolutely. You can make the custard and the cake layers a day in advance. Assemble and glaze the pie on the day you plan to serve it for the best presentation.
• Is this the same as Boston Cream Pie? It is very similar, but a traditional Boston Cream Pie uses a vanilla sponge cake. This Bartlesville version swaps in a chocolate cake for a double-chocolate experience.
• What size pan should I use? A 9-inch round pan works best. If you use an 8-inch pan, the cake will be taller and might need an extra 5 minutes in the oven; just watch the edges so they don’t burn.

Nutrition

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 115mg
• Sodium: 240mg
• Total Carbohydrate: 68g
• Protein: 7g

Try More Recipes:

• Pioneer Woman Snickerdoodle Cobbler Recipe
• Pioneer Woman Texas Pecan Pie Recipe
• Pioneer Woman Pecan Pie Bread Pudding Recipe