Oatmeal Boston Cream Pie

Boston cream pie is my Dad's favorite cake. Here is my oatmeal version of this. This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. Printable PDF recipe here

If you look at the top of the pie you'll see little white blobs, those are where the ganache was re-spread when the plastic wrap touched it - be ever so careful.

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 2 teaspoons vanilla

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour into a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan. 
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about one hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake.
11. Let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 3 hours.
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula (my cake server was MIA), slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this.

These are some of the different dark chocolate bars I use.