Mary's Favourite Boston Cream Pie
Submitted by malika
Mary’s Boston cream pie reimagines the classic with flaky pastry instead of cake, sandwiching a rich vanilla cream filling and topping it with chocolate glaze. The top crust is pre-cut into wedges so every slice cuts clean.
YIELD
16 servingsPREP
25 minCOOK
10 minREADY
2 hrsBoston cream pie has always been a bit of a misnomer, since it’s traditionally a cake, and this version leans into the pie part with an actual flaky pastry crust. A baked bottom shell holds a billowy vanilla cream filling, and a second crust on top gets the chocolate glaze treatment, recreating those iconic layers with a buttery crunch instead of sponge.
The smartest trick is in the top crust. Rather than laying down a single round and fighting to cut through the soft cream later, you cut the rolled dough into wedges before baking. Reassembled over the filling, the pre-cut top means each slice lifts away cleanly, with no squashing or smearing.
The filling is a quick no-bake shortcut: French vanilla pudding mix and sweetened condensed milk folded with whipped cream into a thick, luscious cream that sets in the fridge without any stovetop custard. Finish with a glossy glaze of melted chocolate chips smoothed out with a touch of shortening. Chill the whole thing before serving so the filling firms and the glaze sets. It’s all the flavor of the diner classic with a flaky, make-ahead twist.
Kitchen Tips
- Cut the top crust into wedges before baking. It’s the secret to slicing the finished pie cleanly through the soft cream.
- Chill the assembled pie before serving so the filling sets firm and the glaze hardens.
- Smooth a little shortening into the melted chocolate for a glossy, pourable glaze that sets with a sheen.
- Cool the baked crusts completely before adding the filling, or the cream will weep.
Variations
- Use a graham cracker or vanilla wafer crust instead of pastry.
- Flavor the filling with a splash of vanilla, almond, or coffee.
- Top with a dusting of cocoa or a few chocolate curls over the glaze.
Ingredients
Directions
Heat oven to 425 degrees F.
For bottom crust:
Divide dough in half and follow directions on crust recipe for baked pie shell.
For top crust:
Roll remaining half of dough into 13 inch circle.
Place 8 inch round cake pan on dough.
Draw around pan with tip of knife. Remove pan. Cut dough circle into 8 wedges.
Place on ungreased baking sheet. Bake at 425 degrees fro 8 to 10 minutes. Cool.
For filling: Combine sweetened condensed milk and water in large bowl.
Chill.
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