Bartlesville Cream Pie

This delicious Bartlesville Cream Pie is a rich and creamy dessert that’s surprisingly easy to make. With a moist chocolate cake, a silky caramel pudding filling, and a smooth chocolate glaze, it’s the ultimate indulgence. Perfect for special occasions or a simple treat, you can make it with everyday ingredients for a truly decadent experience!

Recipe Ingredients:

Cake:

• 1 stick (8 tablespoons) salted butter, plus more for buttering the pan
• 1 cup all-purpose flour, plus more for dusting
• 2 heaping tablespoons cocoa, plus more for dusting
• 1 cup sugar
• 1/4 teaspoon kosher salt
• 1/2 cup boiling water
• 1/4 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten

Pudding:

• 1 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1 1/2 cups whole milk
• 2 large egg yolks
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract

Glaze:

• 1 cup heavy cream
• 8 ounces bittersweet or semisweet chocolate
• 1 teaspoon vanilla extract

How To Make Bartlesville Cream Pie?

1. Preheat & Prepare the Cake Pan: Preheat the oven to 175°C (350°F). Grease an 8-inch (20cm) round cake pan, line the bottom with parchment paper, grease again, and dust with flour and cocoa powder.
2. Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
3. Make the Chocolate Mixture: In a saucepan over medium heat, melt the butter, then stir in the cocoa powder. Add the boiling water and allow the mixture to boil for 30 seconds, then turn off the heat. Stir in the flour mixture until combined.
4. Prepare the Wet Ingredients & Combine: In a measuring jug, whisk together the buttermilk, baking soda, vanilla extract, and beaten egg. Stir this into the butter/chocolate mixture until smooth.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let rest for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Pudding Filling

1. Caramelize the Sugar: In a medium saucepan over medium heat, melt ½ cup (100g) of sugar, swirling the pan occasionally, until it turns a medium amber color. Remove from heat immediately.
2. Make the Pudding Base: In a separate bowl, whisk together the cornstarch, salt, 1 cup (240ml) of milk, and the remaining ½ cup (100g) sugar. Slowly and carefully stir this into the hot caramelized sugar.
3. Cook the Pudding: Return the pot to medium-low heat and stir until the caramel melts completely. In a separate bowl, whisk together the egg yolks and remaining ½ cup (120ml) of milk, then slowly stir it into the pudding mixture.
4. Thicken & Finish the Pudding: Cook over medium-low heat, stirring constantly, until the mixture thickens. Remove from heat, then stir in the butter and vanilla extract. Strain through a sieve to remove lumps. Cover with plastic wrap directly on the surface and let cool, then refrigerate.

Assemble the Cake

1. Slice & Fill: Cut the cake in half horizontally. Place the bottom layer on a serving plate, spread the pudding evenly over the top, and sprinkle with a pinch of salt. Place the top cake layer over the pudding.

Make the Chocolate Glaze & Finish

1. Prepare the Glaze: In a small saucepan over medium heat, warm the cream (do not let it boil). Add the chopped chocolate and stir until smooth. Stir in the vanilla extract.
2. Glaze the Cake: Pour the warm chocolate glaze over the cake, allowing it to drip down the sides. Let set for a few minutes.

Recipe Tips:

• Use Room Temperature Ingredients – Let your butter, eggs, and buttermilk sit at room temperature before mixing. This helps the batter blend smoothly and makes the cake light and fluffy.
• Watch the Caramel Closely – When making the pudding, the sugar can burn very quickly. Keep an eye on it and remove it from heat as soon as it turns amber to avoid bitterness.
• Cool the Cake Completely Before Assembling – If the cake is even slightly warm, the pudding filling will melt and turn runny. Let the cake cool fully before adding the pudding.
• Strain the Pudding for a Smooth Texture – After cooking the pudding, strain it through a fine mesh sieve to remove any lumps. This ensures a silky, creamy filling.
• Chill the Cake for the Best Texture – After glazing, refrigerate the cake for at least 1 hour to let the flavors set and the chocolate glaze firm up. This makes slicing easier and enhances the taste!

How To Store Leftovers?

Let the Bartlesville Cream Pie cool to room temperature before storing. Cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days to keep it fresh and creamy.

Nutrition Facts

• Calories: 684
• Total Fat: 38 g
• Saturated Fat: 23 g
• Carbohydrates: 86 g
• Dietary Fiber: 3 g
• Sugar: 69 g
• Protein: 7 g
• Cholesterol: 153 mg
• Sodium: 431 mg

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• Bananas Foster Recipe
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• Baklava Recipe
• Baked Fudge Recipe