Pioneer Woman Bartlesville Cream Pie Recipe

This Pioneer Woman Bartlesville Cream Pie Recipe is a rich and decadent recipe, which is made with cocoa powder and a homemade caramel pudding. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.

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Pioneer Woman Bartlesville Cream Pie Recipe Ingredients

For the Cake:

• 1 stick (8 tablespoons) salted butter, plus more for greasing the pan
• 1 cup all-purpose flour, plus more for dusting
• 2 heaping tablespoons cocoa powder, 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

For the 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

For the Glaze:

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

How To Make Pioneer Woman Bartlesville Cream Pie

1. Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, then grease the parchment. Dust the pan with a mix of flour and cocoa powder.
2. Make the cake batter: In a saucepan, melt the butter over medium heat. Stir in the cocoa powder, then add the boiling water and let it boil for 30 seconds. Remove from heat. In a separate bowl, whisk together the flour, sugar, and salt. Stir the flour mixture into the hot butter mixture. In another bowl, whisk the buttermilk, baking soda, vanilla, and beaten egg, then stir this into the main batter until just combined.
3. Bake the cake: Pour the batter into the prepared pan. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
4. Make the caramel pudding: In a medium pot, melt 1/2 cup of sugar over medium heat, swirling (not stirring) the pot until the sugar turns a medium amber color. While it melts, whisk the cornstarch, salt, 1 cup of milk, and the remaining 1/2 cup sugar in a bowl.
5. Finish the pudding: Slowly and carefully stir the milk mixture into the hot caramel (it will bubble vigorously). Return to medium-low heat and stir until the caramel dissolves. In a small bowl, whisk the egg yolks and remaining 1/2 cup milk, then temper it by stirring in a small amount of the hot caramel mixture. Pour the tempered egg yolk mixture back into the pot. Cook until thickened. Remove from heat, stir in the butter and vanilla, and strain into a bowl. Press plastic wrap directly onto the surface and let it cool, then refrigerate.
6. Assemble and glaze: Once the cake is cool, slice it in half horizontally. Place the bottom layer on a plate and spread the chilled pudding over it. Place the top cake layer on. For the glaze, heat the cream in a small pot until simmering. Remove from heat, add the chopped chocolate, and stir until smooth. Stir in the vanilla. Pour the glaze over the cake, letting it drip down the sides. Refrigerate until set.

Recipe Tips

• How do I get a tender, light cake? Using room temperature ingredients like buttermilk and eggs helps the batter mix together more evenly, which creates a lighter, more tender cake crumb.
• How do I avoid a dense cake? When you combine the wet and dry ingredients for the cake batter, mix only until they are just combined. Overmixing develops the gluten in the flour and can lead to a tough, dense cake.
• How do I keep the caramel from burning? Watch the sugar very carefully as it melts. It can go from perfect amber to burnt in seconds. Swirl the pan occasionally for even heating, and as soon as it reaches a nice amber color, proceed with the next step immediately.
• How do I get a perfectly smooth pudding filling? Straining the pudding through a fine-mesh sieve after cooking is the best way to remove any small lumps or bits of cooked egg, ensuring a silky-smooth final texture.

What To Serve With Bartlesville Cream Pie

This dessert is incredibly rich and a showstopper all on its own. It’s best served with:

• A cold glass of milk
• A hot cup of black coffee or an espresso
• A small dollop of unsweetened whipped cream to cut the richness

How To Store Bartlesville Cream Pie

Refrigerate: This cake must be stored in the refrigerator due to the pudding filling and cream glaze. Cover it with a cake dome or loosely with plastic wrap. It will keep for up to 4 days. Freeze: Freezing is not recommended, as the texture of the pudding and glaze can become watery upon thawing.

Bartlesville Cream Pie Nutrition Facts

• Calories: 388 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 350mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Lemon Icebox Pie Recipe
• Pioneer Woman Pie Crust Recipe
• Pioneer Woman Cherry Pie Cookie Bars Recipe