• Boston Cream Pie

    Best.  Cake.  Ever.  Seriously.  It really is.  Soft, spongy cake with custard and chocolate ganache.  It is a heavenly trio.  And regardless of what yours looks like when you’re done, it’s still bound to be so delicious. If you don’t get around to making the cake, make the pastry cream.  You’ll never go back to boxed pudding again.  And if you use boxed pudding in this cake, listen carefully and you will hear me sobbing quietly in my pillow from afar.

    Here are some tips for success:

    1. Use a cake strip.
    2. Eggs separate better when they are cold, but perform better in a cake at room temperature.
    3. You can make this in stages.  I usually make the cake one day.  While it is partially cooled, wrap well in plastic wrap and leave on the counter.  I also make the pastry cream the day before.  The next day, I make the ganache and construct the cake.
    4. Pre-cut cardboard rounds from the cake department of your favorite craft store or the bottom round of a springform pan work wonders for supporting the cake while you separate the layers.
    5. Long, serrated knives work better than any of the fancy cake cutting devices I have tried.  Save your money.
    6. Be patient when waiting for the ganache to set.  It may take a couple hours.  Make sure you consider this when thinking about when you are serving it.
    7. I’ve heard the new unbleached cake flour is just unbleached cake flour with corn starch mixed in, so either save your money and make it yourself or go with the regular cake flour.  For special occasion cakes, I always use regular.

    Boston Cream Pie from Food Network


    • 1 cup plus 2 tablespoons sifted cake flour
    • 2/3 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup milk
    • 1/4 cup cooking oil
    • 2 egg yolks
    • 1 teaspoon vanilla
    • 2 egg whites
    • 1/4 teaspoon cream of tartar
    • Pastry cream, recipe follows
    • Ganache, recipe follows
    Pastry Cream Filling:
    • 2 cups whole, 2 percent fat, or 1 percent fat milk
    • 1/2 vanilla bean, split lengthwise, seeds scraped out
    • 6 egg yolks
    • 2/3 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 tablespoon unsalted butter
    • 8 ounces semisweet chocolate
    • 1 cup heavy cream, boiling


    Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

    In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

    Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

    Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover withplastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

    Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

    To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

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2 Responsesso far.

  1. […] verdict?  Not bad.  Not like eating a piece of Boston Cream Pie, but they’re pretty good.  I could see these being even better by adding in half an onion […]

  2. […] yolks leftover from making an angel food cake.  This recipe can also be found on our post for Boston Cream Pie.  It makes an excellent cake filling!  Any leftovers can be frozen in molds for pudding pops Bill […]

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