Boston Cream Pie Recipe

This classic cake combines three simple components to make one fabulous dessert; moist delicate vanilla cake filled with silky vanilla pastry cream and topped by a decadent chocolate ganache. If you’re confused as to why this “pie” looks like a cake, you’re not alone, cakes used to be baked in pie tins!

Boston Cream Pie

A classic American dessert made with vanilla sponge cake, pastry cream and chocolate ganache.

Prep: 30min

Total: 123min

Yield: 10

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 331 kcal, Carbohydrate 41 g, Protein 5 g, Fat 16 g, Saturated Fat 9 g, Cholesterol 175 mg, Sodium 86 mg, Fiber 1 g, Sugar 29 g

Ingredients:

• 2 large eggs (room temperature)
• 1 cup cane sugar (200g)
• ½ cup whole milk (120mL)
• 5 tablespoons unsalted butter (70g)
• 1 cup all-purpose flour (plus 2 tablespoons, 140g)
• 1¼ teaspoons baking powder
• ¼ teaspoon kosher salt
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream (60mL)
• 4 ounces bittersweet chocolate (chopped)
• 6 egg yolks (room temp)
• 2/3 cup sugar
• 1/4 cup corn starch
• 1 tbsp vanilla extract
• 2 cups whole milk (480mL)
• 1 tbsp butter (15g)

Instruction:

1. Pour the mixture through a strainer back into the pot. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Cook while whisking for an additional minute or two after thickened and boiling.Remove from the heat and stir in the butter. Let cool slightly then cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill in the refrigerator.
2. Bake until a toothpick inserted in center comes out clean and cake begins pulling away from sides of pan, about 33 minutes. Let cool in pan for a few minutes then invert onto a wire rack to cool completely.
3. Cut cake in half horizontally. Place bottom half, cut side up on a serving plate. Spread the chilled, thickened pastry cream over cake, leaving a 1 inch border. Top with remaining cake half and gently press down to spread filling to edge. Place in fridge and chill for at least 2 hours or overnight; cover with plastic or a cloche if chilling for more than two hours.
4. When ready to serve, place cream in a microwave-safe bowl; microwave cream and optional corn syrup until steaming, about 1 minute. Add chopped chocolate and let stand for 5 minutes. Stir chocolate and cream mixture until smooth. Pour over top of cake, spreading to edges.

Boston Cream Pie

Boston Cream Pie is a heavenly combination of light, buttery layer cake, creamy vanilla custard and rich chocolate icing. That’s right—technically, it’s a cake! The original Boston Cream Pie title is a holdover from a time when cakes and pies were typically baked in the same type of pan. Master this Boston Cream Pie recipe, and you’ll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component of this homemade Boston Cream Pie recipe from scratch, from the cake to the custard and the icing. And because it’s kitchen-tested, it really is possible to whip up the very best Boston Cream Pie on the first try.

Prep: 35min

Total: 2h35min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 510 , Carbohydrate 72 g, Cholesterol 115 mg, Fat 3 , Fiber 2 g, Protein 7 g, Saturated Fat 13 g, servingSize 1 Serving, Sodium 400 mg, Sugar 52 g, Trans Fat 1/2 g

Ingredients:

• 2 eggs
• 1 1/2 cups milk
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
• 1 cup granulated sugar
• 1/3 cup butter, room temperature
• 3/4 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons butter or margarine
• 3 oz unsweetened baking chocolate
• 3 to 4 tablespoons water
• 1 cup powdered sugar
• 3/4 teaspoon vanilla

Instruction:

1. Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
2. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
3. Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
4. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
5. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
6. In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
7. To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
8. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Boston Cream Pie

The original Boston Cream Pie, created at Boston’s Parker House hotel in the 19th century, featured sponge cake layered with cream and iced with vanilla and chocolate fondant. Our updated recipe reflects most Americans’ idea of this cake: based, in fact, on a boxed mix from the 1950s! But traditional or not, it’s simply delicious. Moist, tender vanilla layers are sandwiched around a rich, thick pastry cream, the whole cake topped with a dark chocolate ganache glaze. We think even those loyal to the traditional Parker House version will love this cake.

Prep: 40min

Total: 5h10min

Yield: 12

Nutrition Facts: servingSize [‘1/12 of cake’, ’98g’], calories 313 calories, Carbohydrate 53g, Cholesterol 148mg, Fiber 1g, Protein 6g, Sodium 326mg, Sugar 33g, Fat 11g, Saturated Fat 6g, Trans Fat 0g

Ingredients:

• 2 cups (397g) granulated sugar
• 4 large eggs
• 1/3 cup (67g) vegetable oil
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 4 tablespoons (57g) unsalted butter at cool room temperature 65°F to 68°F
• 1 cup (227g) milk whole preferred
• 2 teaspoons King Arthur Pure Vanilla Extract
• 2 1/2 cups (567g) milk whole preferred
• 1/2 cup (99g) granulated sugar
• 1/4 teaspoon salt
• 1/3 cup (39g) cornstarch
• 3 large egg yolks
• 1 large egg
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 cup (57g) heavy cream or whipping cream
• 1/3 cup (57g) dark chocolate chocolate chips or semisweet chocolate wafers chopped
• 1/2 teaspoon King Arthur Pure Vanilla Extract

Instruction:

To make the cakes: Preheat the oven to 325°F. Lightly grease two 9″ round pans or line with parchment paper rounds., Beat the sugar and eggs together until they’re light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the vegetable oil., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits., In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted., Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl and mix briefly, just until smooth. The batter will be very thin., Divide the batter evenly among the prepared pans., Bake the cakes for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cakes from the oven, cool them in the pans for 10 minutes, then turn them out onto a rack to cool completely., To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the milk, the sugar, and the salt. Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk., Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture any bits of egg., Bring the mixture to a low boil over medium heat (this may happen very quickly), stirring constantly with a whisk, and cook for 2 minutes; the mixture will thicken significantly., Remove the filling from the heat and stir in the vanilla., Transfer the filling to a heatproof bowl, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn’t develop a skin). Refrigerate until cool., When the cakes and pastry cream are completely cool, spread the filling in an even layer over one layer then stack the second layer on top. Set aside., To make the glaze: Melt the chocolate and cream together until smooth and lump-free. Add the vanilla and stir well. Let the glaze sit for about 10 minutes to cool a bit and to thicken just a touch. Pour the glaze over the filled cake. Serve immediately, or cool to room temperature, and refrigerate until ready to serve., Storage instructions: Store any leftovers in the fridge, well wrapped in plastic.

Boston Cream Pie