Description
A classic American dessert, Boston Cream Pie is a delightful cake featuring two tender yellow cake layers filled with creamy vanilla custard and topped with a rich chocolate glaze. Despite its name, it’s a cake, not a pie, originating from Boston in the mid-1800s.
Ingredients
- For the Cake:
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- Pinch of salt
- For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Beat eggs and sugar until light and fluffy. Sift flour, baking powder, and salt in a separate bowl. Heat milk and butter until butter melts; stir in vanilla. Gradually add dry ingredients to egg mixture, then slowly incorporate warm milk mixture. Divide batter evenly between pans. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Pastry Cream: Heat milk until it simmers. Whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly add hot milk, whisking constantly to temper eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat; stir in butter and vanilla. Press plastic wrap onto the surface and refrigerate until cold.
- Make the Chocolate Glaze: Heat cream until it begins to boil. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth. Stir in butter and vanilla. Let cool slightly until thickened enough to pour but not run off.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread cooled pastry cream evenly on top. Carefully place the second cake layer over the cream. Pour chocolate glaze over the top, allowing it to drip down the sides. Refrigerate for at least 1 hour before slicing.
Notes
- Let each component cool completely before assembling.
- Use dark chocolate in the glaze for a deeper flavor.
- A serrated knife helps slice through the layers cleanly.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- Making this Boston Cream Pie recipe the night before is recommended for best results.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 370
- Sugar: 27g
- Fat: 21g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
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