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Boston Cream Pie Recipe

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4.7 from 5 reviews

A classic Boston Cream Pie featuring tender cake layers filled with smooth vanilla custard and topped with a rich chocolate ganache, perfect for a decadent dessert.

Ingredients

Cake Layers

  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

Vanilla Custard Filling

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 2 tablespoons unsalted butter

Chocolate Ganache

  • 1 cup heavy cream
  • 8 ounces dark chocolate (chopped or in chips)

Optional Additions

  • ½ teaspoon almond or coffee extract (for added flavor)
  • Fresh fruit (strawberries, blueberries, or bananas for garnish)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together cake flour, granulated sugar, baking powder, and salt to evenly combine the dry ingredients.
  2. Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract or vanilla bean seeds. Mix well until smooth.
  3. Make Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until a smooth batter forms without overmixing to keep the cake tender.
  4. Bake Cake Layers: Pour the batter evenly into two greased 9-inch round cake pans. Bake in a preheated oven at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
  5. Prepare Vanilla Custard: Heat the whole milk in a saucepan until about to boil. Meanwhile, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into the yolk mixture while whisking constantly to temper the eggs and avoid curdling.
  6. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract and butter until smooth. Let the custard cool to room temperature or chill to set.
  7. Make Chocolate Ganache: Heat the heavy cream in a small saucepan just until it begins to bubble. Pour it over the chopped dark chocolate in a bowl and let it sit for one minute to melt the chocolate. Stir gently until the ganache is silky and glossy.
  8. Assemble Boston Cream Pie: Place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the top. Place the second cake layer over the custard. Pour the chocolate ganache over the top layer, letting it drip down the sides. Refrigerate the assembled pie for at least 1 hour to allow the ganache to set.
  9. Serve: Optionally garnish with almond or coffee extract-flavored touches or fresh fruit like strawberries, blueberries, or banana slices. Slice and enjoy this rich, indulgent dessert.

Notes

  • Ensure cakes are completely cooled before adding custard to prevent melting.
  • Use room temperature ingredients for better batter consistency.
  • Tempering the eggs by slowly adding hot milk prevents curdling in the custard.
  • For a more intense chocolate flavor, use bittersweet or semisweet chocolate in the ganache.
  • Optional flavor extracts like almond or coffee add depth but can be omitted if preferred.
  • Fresh fruit garnish can brighten the rich flavors and add a fresh touch.
  • Store leftovers covered in the refrigerator and consume within 3 days for best quality.

Find it online: https://cravedishes.com/boston-cream-pie-recipe/