Biscuits Boston Cream Pie has saved the day at my house more times than I can count. Picture this: you crave a bakery treat but do not want to fuss with yeast or stand mixers. You want something impressive for friends, but you also want it to be easy enough for a Tuesday night. That is where this sweet hack steps in. I am talking about soft biscuit donuts stuffed with velvety vanilla custard and topped with glossy chocolate. It is simple comfort, pretty enough to share, and it tastes like a little victory. 
Why is it called a Boston Cream Donut?
The story goes back to Boston Cream Pie, a classic East Coast dessert made of two layers of sponge cake sandwiched with pastry cream and covered in chocolate. Even though it is called a pie, it is really a cake, and it gained fame in Boston. Donut makers loved that trio of flavors and transformed it into a hand-held treat: a donut filled with custard and topped with chocolate glaze.
The version we are making today borrows that same idea but keeps things super easy by using canned biscuits. You get that nostalgic flavor combo without a long baking project. The result: golden biscuit donuts with creamy centers and a shiny chocolate cap. The taste is spot on, the texture is soft and rich, and the process is straightforward. If you have been hunting for a shortcut that still brings the wow, this is it.
And yes, when I say shortcut, I still want the custard to taste like the real deal. You can go classic with yolks and cornstarch, or keep it quick with instant pudding. Either way, the goal is silky, stable cream that pipes into the donuts without making a mess.
Ingredients for Homemade Boston Cream Donuts Recipe
Here is what you will need to make this Deliciously Easy Biscuits Boston Cream Pie Recipe to Try. I am giving you both a scratch custard option and a speedy pudding option so you can choose your own adventure. Use what fits your day.
- 1 can large flaky biscuits (8-count; the kind that bake up tall)
- Vegetable oil for frying or pan-frying
Vanilla custard filling, classic version:
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Vanilla filling, speedy version:
- 1 box instant vanilla pudding mix
- 1 3/4 cups cold milk
- 2 tablespoons heavy cream or sour cream for extra richness
Chocolate glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon corn syrup or honey for shine
- Pinch of salt
Shortcut fans: if you like cool and creamy pies, you might also love my bright and sunny cream cheese lemonade pie for those times you need dessert with almost no effort. Back to donuts though, because these are calling your name.
Pro tip: If you cook on an electric stove, keep a close eye on oil temp. Aim for a steady 325 to 350 F for even browning and a soft interior.
How To Make Boston Cream Donuts Recipe
Ready to make the magic happen? This walkthrough keeps your kitchen calm and the donuts dreamy.
Make the custard
Whisk sugar, cornstarch, and a pinch of salt in a saucepan. Whisk in milk until smooth, then set the pan over medium heat. In a separate bowl, lightly whisk the yolks. Warm the milk mixture, stirring, until it is steaming and slightly thickened. Slowly whisk some hot milk into the yolks to temper them, then pour the yolk mixture back into the pan. Cook, whisking, until thick and glossy bubbles appear. Remove from heat, stir in butter and vanilla, and let cool. Press plastic wrap directly on the surface to prevent skin. Chill until set.
Going fast-track? Whisk instant pudding with cold milk and a little cream until thick. Chill for 10 minutes. Done.
Cook the biscuit donuts
Heat 2 inches of oil in a heavy pot to around 350 F. Separate the biscuits and keep them cold until the oil is ready. Fry 2 to 3 biscuits at a time, about 1 to 2 minutes per side, until golden. Transfer to a rack lined with paper towels and cool slightly. Keep an eye on color; if they brown too fast, lower the heat. When cool enough to handle, use a skewer to poke a tunnel from the side to the center. Twist the skewer gently to create a little pocket for the filling.
Fill and glaze
Spoon custard into a piping bag fitted with a small tip, or use a zip bag with a small corner snipped. Pipe custard into each donut until you feel a little resistance; do not overfill or it will ooze. For the glaze, heat cream until hot but not boiling. Pour over chocolate chips with corn syrup and a pinch of salt. Let sit, then stir until smooth. Dip the top of each donut into the glaze, lift, let the excess drip, and place on a rack to set.
This is that Deliciously Easy Biscuits Boston Cream Pie Recipe to Try moment. The shine on the chocolate, the soft donut, the cool creamy center… it just works.
My teen asked if I bought these at a bakery. When I said they were biscuit donuts, his eyes went wide and he ate two. There were no leftovers that night.
Variations: A Donut For Every Occasion
Once you nail the basic routine, it is fun to play. The biscuit base is flexible, and the filling can be swapped to match your mood. You can even turn this Deliciously Easy Biscuits Boston Cream Pie Recipe to Try into a full dessert platter for a party.
Flavor twists to try:
Chocolate custard: Add 2 tablespoons cocoa powder to the custard and an extra tablespoon of sugar. It is rich and not too sweet.
Mocha glaze: Stir 1 teaspoon instant espresso into the hot cream before making the glaze. Coffee brings the chocolate to life.
Peanut butter cream: Fold 1/3 cup creamy peanut butter into the pudding version of the filling. Dust with crushed peanuts for crunch.
Fruit surprise: Tuck a teaspoon of jam inside before piping custard for a little burst of berry.
Kid friendly swaps
Use vanilla pudding, skip the glaze, and dust with powdered sugar instead. Sprinkle confetti sprinkles on the glaze for birthdays. For camping vibes at home, serve these alongside a slice of gooey s’mores pie and watch the smiles appear.
And if you are building a dessert table, these donuts play nicely with simple cookie or pie recipes, so mix and match to keep things fun and low stress.
Important Storage Tips
Boston cream style treats are best on day one, but here is how to keep them nice if you need to make ahead or store leftovers from your Deliciously Easy Biscuits Boston Cream Pie Recipe to Try.
- Cool completely before storing. Warm donuts trap steam and turn soggy.
- Refrigerate filled donuts. Custard needs the fridge. Store in a single layer in an airtight container up to 2 days.
- Glaze just before serving if possible. Freshly dipped tops look the best.
- Re-crisp unfilled biscuits. If you pre-fry and plan to fill later, warm them in a 325 F oven for 5 to 7 minutes to refresh.
- Avoid the microwave. It can make the glaze dull and the donut chewy.
Freezer notes
Freeze unfilled, unglazed biscuit donuts for up to 1 month. Thaw at room temp, then refresh in a low oven before filling and glazing. I do not recommend freezing filled donuts since custard can separate. If you are planning a party, you can make the custard 2 days ahead and keep it chilled. Give it a good whisk before piping to smooth it out.
Common Questions
Can I bake the biscuits instead of frying?
Yes. Bake according to package directions until deeply golden, then cool, fill, and glaze. The texture will be more like a cream puff meets biscuit, still tasty.
What oil is best for frying?
Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil. Keep the temperature steady around 350 F for even results.
My custard is lumpy. Can I fix it?
Usually yes. Whisk vigorously while warm or strain through a fine sieve. Press plastic wrap on the surface while chilling to avoid a skin.
How do I know how much custard to pipe?
Pipe until you feel gentle resistance and a little weight in the donut. If it starts to ooze, that is your cue to stop.
Can I add sprinkles or nuts?
Go for it. Add while the glaze is tacky so they stick. Chopped toasted almonds or rainbow sprinkles both look great.
A sweet wrap up you can make tonight
If you want bakery-style joy without a bakery-level project, this Deliciously Easy Biscuits Boston Cream Pie Recipe to Try delivers. You get soft donut vibes, silky custard, and shiny chocolate in less than an afternoon. It is flexible enough for weeknights and impressive enough for guests. For plant-based friends, take a peek at these Vegan Boston Cream Pie Cookies for a fun twist. If you want another fun semi-homemade path, this Easy Boston Cream Donut Recipe (Semi Homemade) – Hostess At … is a great reference for adapting shortcuts to your kitchen.
Now it is your turn. Grab a can of biscuits and make a batch tonight. Share, snack, repeat. And if you love exploring easy sweets after you master this, you might also enjoy something nostalgic like a creamy lemonade pie or a campfire style dessert on the side. See you back here for more quick wins.
Boston Cream Donuts
Ingredients
Biscuit Donuts
- 1 can large flaky biscuits (8-count) The kind that bake up tall
- Vegetable oil for frying Vegetable oil Used for frying or pan-frying
Custard Filling (Classic Version)
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Custard Filling (Speedy Version)
- 1 box instant vanilla pudding mix
- 1 3/4 cups cold milk
- 2 tablespoons heavy cream or sour cream For extra richness
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon corn syrup or honey For shine
- 1 pinch salt
Instructions
Make the Custard
- Whisk sugar, cornstarch, and a pinch of salt in a saucepan.
- Whisk in milk until smooth, then set the pan over medium heat.
- In a separate bowl, lightly whisk the yolks.
- Warm the milk mixture, stirring, until it is steaming and slightly thickened.
- Slowly whisk some hot milk into the yolks to temper them, then pour the yolk mixture back into the pan.
- Cook, whisking, until thick and glossy bubbles appear.
- Remove from heat, stir in butter and vanilla, and let cool. Press plastic wrap directly on the surface to prevent skin. Chill until set.
- For speedy version: Whisk instant pudding with cold milk and a little cream until thick. Chill for 10 minutes.
Cook the Biscuit Donuts
- Heat 2 inches of oil in a heavy pot to around 350°F.
- Separate the biscuits and keep them cold until the oil is ready.
- Fry 2 to 3 biscuits at a time, about 1 to 2 minutes per side, until golden.
- Transfer to a rack lined with paper towels and cool slightly.
- When cool enough to handle, use a skewer to poke a tunnel from the side to the center.
Fill and Glaze
- Spoon custard into a piping bag and pipe into each donut until you feel resistance; do not overfill.
- For the glaze, heat cream until hot but not boiling. Pour over chocolate chips with corn syrup and a pinch of salt.
- Let sit, then stir until smooth.
- Dip the top of each donut into the glaze and let the excess drip off before placing on a rack to set.