Boston Cream Pie

Boston Cream Pie

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Angela Pietrantonio

By
@mrsjoepie

Infamous Boston Cream Pie, but it's really a cake! If you live in New England, you know how delish this cake is!

Recipe Source~ allrecipes.com

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
15 Min
Cook:
25 Min

Ingredients

  • CAKE:

  • 2 Tbsp
    all-purpose flour
  • 1 1/2 c
    cake flour
  • 2 tsp
    baking powder
  • 1 1/4 tsp
    salt
  • 6 Tbsp
    butter, softened
  • 3/4 c
    sugar
  • 2
    eggs
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    milk
  • FILLING:

  • 1/2 c
    light cream
  • 1/2 c
    milk
  • 1/4 c
    sugar
  • 1/8 tsp
    salt
  • 4 tsp
    cornstarch
  • 2
    eggs
  • 1/2 tsp
    pure vanilla extract
  • FROSTING:

  • 3
    (1 ounce) squares semisweet chocolate
  • 2 Tbsp
    butter
  • 1/4 c
    light cream
  • 1/2 c
    powdered sugar
  • 1/2 tsp
    vanilla

How to Make Boston Cream Pie

Step-by-Step

  1. CAKE:

    Preheat oven to 350*F.
    2 9-inch round cake pans ~ spray and flour

    In medium bowl, add flour, cake flour, baking powder & salt. Set aside.
  2. In food processor or large mixing bowl, cream together 6 TBSP. butter & 3/4 cup sugar until light and fluffy. Add 2 eggs, one at a time and beat well after each addition. Add 1 teaspoon pure vanilla extract. Add the flour mixture and alternate with 1/2 cup milk, mix well after each addition. Pour into prepared cake pans.
    Bake for 15 minutes and place on wire racks to cool.
  3. FOR FILLING:

    In large heavy saucepan, add 1/2 cup light cream and 1/4 cup of milk over medium heat until scalding. Add 1/4 cup of sugar & salt and stir to dissolve. Remove from heat.
  4. Add 1/4 cup of milk with cornstarch and whisk until smooth. Add in the 2 eggs and whisk until well blended. Add the hot milk mixture, whisking constantly. Return the mixture to saucepan and bring to a boil. Cook over low heat until the custard thickens, whisking constantly. (about 5 minutes)
    Remove the custard from heat and add 1/2 teaspoon pure vanilla extract and cool to room temperature.
  5. FROSTING:

    On low heat in a small saucepan, add the chocolate pieces and 2 Tbsp. butter until melted. Remove the mixture from heat and add 1/4 cup light cream while whisking constantly. Add powdered sugar and beat until smooth and creamy. Stir in the 1/2 teaspoon pure vanilla extract.
  6. ASSEMBLE:

    Place one cake on serving dish and spread with filling. Place 2nd cake on top of filling and frost over top and allow to drizzle over sides.

Printable Recipe Card

About Boston Cream Pie

Course/Dish: Cakes Chocolate




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