Boston Cream Pie Recipe
A homemade Boston cream pie is a lovely layered cake to make for a holiday dessert table or special weekend treat.
The Boston cream pie was purportedly created in the mid-1800s for Boston’s Parker House Hotel by M. Sanzian, an Armenian-French chef. The Boston cream pie was first mentioned in print in 1855 in the New York Herald.
The “pie” is more of a cake than a pie, filled with vanilla custard or pudding and topped with chocolate icing. Some people remember a commercial Boston Cream Pie mix available from the late 1950s to the late 1970s. It was easy to throw together and delicious.
Make sure you use a 9-inch round cake pan because the cake—when mixed as directed—bakes right up to the rim. Let the cake cool completely before attempting to slice it horizontally in half. The best way to do this is to carefully mark the halfway point around with toothpicks, then use them as a guide for slicing.
What You’ll Like About This Recipe
Soft, tender cake. The hot-milk method produces a light, fine crumb ideal for layering.
Silky custard filling. Thick, smooth pastry cream contrasts beautifully with the cake.
Glossy chocolate glaze. Easy to pour and sets to a soft, sliceable finish.
Make-ahead friendly. The cake, custard, and glaze can be prepared in advance.
Ingredient Notes
- Egg yolks – Create a rich, smooth custard base.
- Cornstarch – Thickens the custard to a sliceable consistency.
- Milk & cream – The combination adds both structure and richness to the filling.
- Cake flour – Keeps the cake soft and light; weigh for best accuracy.
- Butter – Melted into the hot milk for a tender, moist crumb.
- Vanilla extract – Used in both the custard and the cake.
- Chocolate – Semisweet or bittersweet works; use a brand that melts smoothly.
- Confectioners’ sugar – Helps create a shiny, pourable glaze.
- Light corn syrup – Adds sheen and prevents crystallization.
Steps to Make Boston Cream Pie
- Cook the custard by whisking the yolks, sugar, cornstarch, milk, and cream until thickened, then chill.
- Prepare the cake batter using the hot-milk method and bake until set.
- Cool the cake completely and slice it horizontally into two layers.
- Make the chocolate glaze by melting chocolate and whisking in sugar, water, syrup, and vanilla.
- Assemble by spreading custard between the cake layers and glazing the top.
- Chill the finished cake to allow the custard and glaze to set.
Tips
- Chill the custard fully. Warm custard will cause the layers to slide.
- Use a serrated knife. This makes splitting the cake horizontally much easier.
- Adjust the glaze. Add boiling water a few drops at a time if it thickens too quickly.
Recipe Variations
- Chocolate custard filling. Whisk in a small amount of melted chocolate for a richer, darker filling.
- Coffee glaze twist. Replace part of the boiling water in the glaze with strong brewed coffee.
- Orange-vanilla version. Add orange zest to the custard for a creamsicle-inspired dessert.
- Mini Boston cream pies. Bake the cake in two round pans and cut into smaller layered rounds.
Serving Suggestions
- Serve chilled or lightly room temperature for the cleanest slices.
- Add fresh berries on the side for a bright, fruity contrast.
- Pair with coffee, tea, or an after-dinner liqueur.
- Choose to dust plates with cocoa or powdered sugar for presentation.
How to Store
Refrigerate: Store the assembled cake tightly covered for up to 3 days. Keep chilled to maintain custard texture.
Freeze: Freeze cake layers (without custard or glaze) for up to 2 months. Thaw, then assemble.
Refresh: Chill briefly before slicing if the custard softens during storage.
Boston Cream Pie Recipe
Ingredients
For the Custard
- 4 large egg yolks
- 2/3 cup granulated sugar, (132 grams)
- 3 tablespoons cornstarch
- 1/8 teaspoon table salt
- 1 cup whole milk, (8 ounces)
- 1/2 cup heavy whipping cream, (4 ounces)
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
For the Cake
- 1 3/4 cups cake flour, (222 grams)
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1/2 cup unsalted butter, (4 ounces)
- 3/4 cup whole milk, (6 ounces)
- 3 large eggs, room temperature
- 1 cup granulated sugar, (198 grams)
- 2 teaspoons vanilla extract
Chocolate Glaze
- 2 ounces semisweet chocolate, or bittersweet
- 1/4 cup boiling water
- 1 1/4 cups confectioners' sugar, sifted, (150 grams)
- 1 tablespoon corn syrup, or Lyle's golden syrup
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Custard
- In a medium saucepan, combine the egg yolks and 2/3 cup of sugar; whisk until well blended, then whisk in the cornstarch and 1/8 teaspoon of salt. Slowly whisk in 1 cup of milk and the cream, and add the butter.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the pudding thickens. Continue cooking and stirring until it comes to a gentle boil. Boil gently for about 1 minute longer. Strain through a fine mesh strainer into a bowl and add 2 teaspoons of vanilla. Stir and place a sheet of plastic wrap directly on the pudding to keep it from forming a skin. Refrigerate for 2 to 3 hours.
Make the Cake
- Heat the oven to 325 F. Butter the bottom and sides of a 9-inch round cake pan; line the pan with parchment paper and butter the paper.
- Combine the cake flour, baking powder, and 1 teaspoon of salt in a bowl; whisk to blend and set aside.
- Combine 3/4 cup of milk and 1/2 cup of butter in a saucepan and place it over medium heat; bring to a simmer. When the butter is melted, remove the pan from the heat and set it aside to cool slightly.
- In a mixing bowl with an electric mixer, beat the eggs and sugar until thick and pale in color, about 4 to 5 minutes. The batter should fall from the beater or whisk in ribbons.
- With the mixer on low, gradually add the milk and butter mixture and mix until blended.
- Add the dry ingredients and 2 teaspoons of vanilla and beat on low speed just until combined.
- Spoon the batter into the prepared cake pan and use a spatula to smooth the top. Bake until a toothpick inserted into the center comes out clean, about 32 to 38 minutes.
- Let the cake cool in the pan on a rack for 10 minutes. If necessary, run a sharp knife around the edge of the pan to loosen the sides; carefully invert it onto the rack. Turn it over and let it cool completely on the rack.
- Cut the cooled cake in half horizontally using a sharp knife. For accuracy, insert several toothpicks around the side to mark the halfway point.
Make the Glaze
- Put the chocolate chips, vegetable oil, and a pinch of salt in a heat-safe bowl or over simmering water—heat, stirring frequently until the chocolate has melted.
- Whisk about 1/2 cup of the confectioners’ sugar and 1 tablespoon of the boiling water into the melted chocolate mixture until well blended. Repeat with another 1/2 cup of confectioners’ sugar and 1 tablespoon of boiling water, then repeat with the remaining confectioners’ sugar and 1 tablespoon of boiling water.
- Add the corn syrup and vanilla and whisk until smooth. If it is too thick, add more boiling water, a few drops at a time. If it is too thin, add more confectioners’ sugar.
- Spread the icing over the Boston cream pie; cover and refrigerate until serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
