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boston cream pie on a plate

Boston Cream Pie Recipe

Diana Rattray
A homemade Boston cream pie is a lovely layered cake to make for a holiday dessert table or special weekend treat.
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Servings 10 servings
Calories 520
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Prep Time 30 minutes
Cook Time 35 minutes
Other Time2 hours
Total Time 3 hours 5 minutes

Ingredients
  

For the Custard

For the Cake

For the Chocolate Glaze

Recommended Equipment

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.
    4 large egg yolks | 2/3 cup (132 grams) granulated sugar | 3 tbsp cornstarch | 1/8 tsp table salt | 1 cup (8 ounces) whole milk | 1/2 cup (4 ounces) heavy whipping cream | 1 tbsp unsalted 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.
    2 tsp vanilla extract

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.
    Butter for greasing the pan and parchment paper
  • Combine the cake flour, baking powder, and 3/4 teaspoon of salt in a bowl; whisk to blend and set aside.
    1 3/4 cups (222 grams) cake flour | 2 tsp baking powder | 3/4 tsp table salt
  • 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 has melted, remove the pan from the heat and set it aside to cool slightly.
    1/2 cup (4 ounces) unsalted butter | 3/4 cup (6 ounces) whole milk
  • 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.
    3 large eggs | 1 cup (198 grams) granulated sugar
  • 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.
    2 tsp vanilla extract
  • 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 Chocolate Glaze

  • Put the chocolate, vegetable oil, and salt in a microwave-safe bowl and heat in short intervals, stirring frequently, until melted. Alternatively, melt the chocolate mixture in a bowl over simmering water.
    2 ounces semisweet chocolate | 1 tbsp vegetable oil | 1 pinch table salt
  • 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.
    1 1/4 cups (150 grams) confectioners' sugar | 3 tablespoons 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.
    1 tbsp corn syrup
  • Spread the glaze over the Boston cream pie; cover and refrigerate until serving.
    1/2 tsp vanilla extract

Nutrition

Calories: 520kcalCarbohydrates: 74gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 176mgSodium: 395mgPotassium: 164mgFiber: 1gSugar: 55gVitamin A: 745IUVitamin C: 0.1mgCalcium: 136mgIron: 1mg

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.

Keyword boston cream pie, chocolate glaze, custard filling, layer cake
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