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No-Bake Boston Creme Pie Strata

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“Honey-Maid Brand graham crackers work best. The generic brands seem to become soggier. From Not Your Mother's Casseroles by Faith Durand.”
4hrs 20mins

Ingredients Nutrition


  1. Line the bottom of a 9 x 13-inch baking dish or cake pan with graham crackers, using about a quarter of them and breaking some in half if necessary; set aside.
  2. To make the custard, place the cornstarch in a small bowl. In another small bowl, whisk together the eggs and egg yolks. Set both aside.
  3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
  4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk carefully to combine. To remove any lumps, add a little more liquid and whisk. Pour the cornstarch mixture into the beaten eggs. Whisk to combine.
  5. Pour the egg mixture into the pot and turn the heat to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for 5-8 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
  6. Spread one-third of the custard evenly over the prepared graham crackers. Top with another layer of graham crackers and spread half of the remaining custard over that layer. Add a third layer of graham crackers and top with the remaining custard. Cover the top of the custard with a final layer of graham crackers. Set aside.
  7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for about 1 minute.
  8. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, add in the vanilla. While the frosting is still hot, pour it over the top layer of graham crackers and smooth with a knife or spatula dipped in hot water.
  9. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

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