Name: No-Bake Boston Cream Pie Bars (Clean Slices, 20 Min)
Prep time: 20 min
Total time: PT-489122H8M25S
Ingredients: 200 g (≈2 cups) graham cracker or digestive biscuit crumbs; 85 g (6 Tbsp) unsalted butter, melted; 25 g (2 Tbsp) granulated sugar (optional); 1 g (¼ tsp) fine salt; 500 ml (2 cups) whole milk; 4 large egg yolks (≈70–80 g); 100 g (½ cup) granulated sugar; 30 g (¼ cup) cornstarch; Pinch fine salt; 28 g (2 Tbsp) unsalted butter; 2 tsp vanilla paste or extract; 5 g (1½ tsp) powdered gelatin + 45 ml (3 Tbsp) cold water to bloom (optional but recommended for clean slices); 170–180 g (about 1 cup chips / 6 oz) semisweet chocolate, 60–64%; 170–180 ml (¾ cup) heavy cream (match chocolate by weight); 14 g (1 Tbsp) unsalted butter, optional for extra shine

Description

Cookie-crumb crust, thick vanilla custard, and glossy 1:1 ganache—assembled in minutes, chilled to slice-clean squares. Exact grams and an optional gelatin boost for tidy bars in warm kitchens.

Ingredients

Scale

Crust

200 g (≈2 cups) graham cracker or digestive biscuit crumbs
85 g (6 Tbsp) unsalted butter, melted
25 g (2 Tbsp) granulated sugar (optional)
1 g (¼ tsp) fine salt

Custard Filling

500 ml (2 cups) whole milk
4 large egg yolks (≈70–80 g)
100 g (½ cup) granulated sugar
30 g (¼ cup) cornstarch
Pinch fine salt
28 g (2 Tbsp) unsalted butter
2 tsp vanilla paste or extract
5 g (1½ tsp) powdered gelatin + 45 ml (3 Tbsp) cold water to bloom (optional but recommended for clean slices)

Ganache

170–180 g (about 1 cup chips / 6 oz) semisweet chocolate, 60–64%
170–180 ml (¾ cup) heavy cream (match chocolate by weight)
14 g (1 Tbsp) unsalted butter, optional for extra shine

Instructions

Pan & crust: Line an 8×8 in (20×20 cm) pan with a parchment sling. Mix crumbs, melted butter, sugar, and salt until “damp sand.” Press firmly into an even layer; freeze 10–15 minutes.
Bloom gelatin: Sprinkle gelatin over 45 ml (3 Tbsp) cold water; stand 5 minutes until sponged.
Cook custard: Whisk yolks, sugar, cornstarch, and salt until smooth. Warm milk to steaming. Slowly whisk hot milk into yolks, then return to the pot. Cook over medium, whisking, until thick bubbles form and the whisk leaves tracks, 82–85 °C / 180–185 °F; whisk 1 minute more. Off heat, whisk in butter and vanilla, then the bloomed gelatin until dissolved. Strain into a bowl.
Set layer: Let custard cool to hot-but-pourable (≈50–55 °C / 122–131 °F). Pour over crust, smooth, and chill 2 hours until lightly springy.
Ganache: Heat cream just to a simmer. Pour over chocolate; rest 1–2 minutes, then whisk from the center until glossy. Cool to 32–35 °C / 90–95 °F (thick, pourable).

Finish & chill: Pour ganache over the set custard; tilt to level. Chill 45–60 minutes (or 4 hours for razor-clean cuts). Lift with parchment, score, and slice with a thin hot knife, wiping between cuts.

Prep Time: 20 min