Boston Cream Pie Recipe

Introduction

Boston Cream Pie is a classic dessert that features tender cake layers filled with creamy vanilla custard and topped with a luscious chocolate ganache. This nostalgic treat is perfect for celebrations or a delightful weekend indulgence.

Ingredients

• 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)
• 2 cups whole milk (for custard)
• 4 large egg yolks
• ½ cup granulated sugar (for custard)
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean, for custard)
• 2 tablespoons unsalted butter (for custard)
• 1 cup heavy cream (for ganache)
• 8 ounces dark chocolate (chopped or chips)
• Optional: ½ teaspoon almond or coffee extract (for added flavor)
• Optional: Fresh fruit (strawberries, blueberries, or bananas for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together cake flour, baking powder, and salt.
2. Step 2: In a separate bowl, beat the eggs with sugar until smooth. Add milk, melted butter, and vanilla extract, mixing well.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter evenly into two greased cake pans.
4. Step 4: Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before assembling.
5. Step 5: To make the custard, heat whole milk in a saucepan until warm but not boiling.
6. Step 6: In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling.
7. Step 7: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble. Remove from heat and stir in butter and vanilla. Let cool.
8. Step 8: For the ganache, heat heavy cream in a small pot until it begins to bubble. Pour it over the chopped chocolate and let sit for 1-2 minutes.
9. Step 9: Stir the mixture until smooth and glossy. Let it cool slightly before using.
10. Step 10: To assemble, place one cake layer on a serving plate. Spread the custard evenly over the cake, then top with the second cake layer.
11. Step 11: Pour the chocolate ganache over the top, letting it drip down the sides. Refrigerate for at least 1 hour to set before serving.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Add a splash of almond or coffee extract to the custard for a unique twist.
• Garnish with fresh berries or sliced bananas for color and extra flavor.
• For a quicker version, substitute homemade custard with high-quality vanilla pudding.

Storage

Store Boston Cream Pie in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 3 days. Reheat individual slices gently in the microwave to take the chill off, but ganache is best served slightly cool and set.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep them at room temperature or in the refrigerator to maintain freshness.

How do I prevent the custard from curdling?

Temper the egg yolks by slowly whisking in the warm milk before heating the mixture. Stir constantly while cooking and avoid high heat to keep the custard smooth.

Boston Cream Pie Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This classic Boston Cream Pie recipe features tender cake layers filled with rich, creamy vanilla custard and topped with a glossy dark chocolate ganache. Perfectly balanced in sweetness and texture, this nostalgic dessert is sure to delight with its luscious custard filling and decadent chocolate finish.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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 the Cake Batter: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract or vanilla bean seeds. Gradually combine the wet ingredients with the dry ingredients until the batter is smooth and well mixed.
2. Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and evenly divide the batter between them. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely in the pans.
3. Make the Vanilla Custard Filling: In a medium saucepan, heat the whole milk until just warm but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and smooth. Remove from heat, stir in butter and vanilla extract or vanilla bean seeds, and let cool slightly.
4. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to bubble around the edges. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 1-2 minutes to allow the chocolate to melt, then stir gently until the ganache is smooth, silky, and glossy.
5. Assemble the Boston Cream Pie: Place one cooled cake layer on a serving plate. Spread the custard filling evenly over the top. Place the second cake layer on top of the custard, gently pressing down. Pour the chocolate ganache over the top layer, allowing it to drip down the sides. Refrigerate the assembled cake for at least 1 hour to let the ganache set before serving.
6. Serve and Garnish: Optionally garnish with fresh fruit such as strawberries, blueberries, or banana slices for added color and flavor. Slice and enjoy your classic Boston Cream Pie!

Notes

• Ensure the cake layers are completely cool before assembling to prevent the custard from melting.
• Slowly temper the egg yolks with warm milk to avoid scrambling the eggs in the custard.
• Use high-quality dark chocolate for the ganache for best flavor and shine.
• Refrigerate the finished pie for at least 1 hour to allow the ganache to set perfectly.
• Optional extracts like almond or coffee can be added to the custard or ganache to customize the flavor.

Keywords: Boston Cream Pie, vanilla custard, chocolate ganache, classic dessert, cake recipe, custard filling