Pioneer Woman Bartlesville Cream Pie

Pioneer Woman Bartlesville Cream Pie is made with salted butter, all-purpose flour, cocoa powder, sugar, kosher salt, boiling water, buttermilk, baking soda, vanilla extract, egg yolks, cornstarch, whole milk, and heavy cream. This delicious Pioneer Woman Bartlesville Cream Pie recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

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 Bartlesville Cream Pie:

1. Prepare the Cake: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper. Grease again and dust with flour and cocoa powder.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
3. Melt Butter and Combine: In a saucepan over medium heat, melt the butter, then stir in the cocoa. Add the boiling water and let it boil for 30 seconds before turning off the heat.
4. Combine Mixtures: Stir the flour mixture into the butter and cocoa mixture until combined.
5. Mix Wet Ingredients: In a measuring cup, whisk together the buttermilk, baking soda, vanilla, and beaten egg, then stir this into the chocolate mixture.
6. Bake the Cake: Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest for 10 minutes in the pan, then remove it and allow it to cool completely.
7. Prepare the Pudding: While the cake bakes, melt 1/2 cup of sugar in a medium pot over medium heat, swirling the pot occasionally until it reaches a medium amber color.
8. Mix Pudding Ingredients: In a separate bowl, whisk together cornstarch, salt, 1 cup of milk, and the remaining 1/2 cup sugar. Slowly stir this mixture into the hot caramel.
9. Cook the Pudding: Return the pot to medium-low heat and stir until the caramel is fully melted and smooth. In a small bowl, whisk together the egg yolks and the remaining 1/2 cup milk, then stir this into the pot. Cook until the mixture thickens, then remove from heat, stir in the butter and vanilla, and strain into a bowl to remove lumps.
10. Cool the Pudding: Press plastic wrap directly onto the surface of the pudding and let it cool before refrigerating.
11. Assemble the Cake: Once the cake is cooled, cut it in half horizontally. Place the bottom layer on a serving plate, spread the pudding evenly over it, sprinkle with a little salt, and place the top layer over the pudding.
12. Prepare the Glaze: In a small pot over medium heat, heat the cream (do not boil). Add the chopped chocolate and stir until smooth, then stir in the vanilla.
13. Glaze the Cake: Pour the glaze over the top of the cake, allowing it to drip down the sides. Let it set for a few minutes before refrigerating until ready to serve.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter, buttermilk, and eggs are at room temperature before mixing. This helps the batter come together smoothly for a lighter cake.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture.
• Watch the Sugar Carefully: When melting sugar for the pudding, keep an eye on it to avoid burning. Once it reaches a medium amber color, remove it from the heat immediately.
• Strain the Pudding: After cooking, strain the pudding to remove any lumps. This step ensures a silky smooth texture.
• Let the Glaze Cool Slightly: Allow the chocolate glaze to cool for a few minutes before pouring it over the cake. This helps the glaze set better and prevents it from being too runny.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Bartlesville Cream Pie cool to room temperature first. Then, cover it with plastic wrap or put it in an airtight container. It will last in the refrigerator for about 3 days.
• Freeze: For freezing, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To thaw, move it to the refrigerator overnight before serving.This recipe does not need reheating.

Nutrition Facts

Serving Size: 1 cupcake (approximately 100g)

• Calories: 388
• Total Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 84mg
• Sodium: 275mg
• Potassium: 134mg
• Total Carbohydrate: 37g
• Dietary Fiber: 0g
• Sugars: 26g
• Protein: 4g

More Pioneer Woman Recipes:

• Pioneer Woman Chuckwagon Brownies
• Pioneer Woman Orange Bars
• Pioneer Woman Boozy Berry Upside Down Cake
• Pioneer Woman Mocha Brownies
• Pioneer Woman Yellow Cake With Chocolate Icing