Boston Cream Pie-Part 1
Submitted by FrancesGS
Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.
YIELD
10 servingsPREP
20 minCOOK
30 minREADY
50 minThis classic Boston cream pie is really a cake, not a pie: a tender, buttery sponge made with sifted cake flour, split horizontally, filled with a thick vanilla custard, and topped with chocolate glaze.
The cake layer gets its fine, delicate crumb from cake flour and the alternating addition of dry and wet ingredients. Starting and ending with the flour mixture prevents the batter from breaking and keeps the texture light. Butter flavoring alongside vanilla gives this a rich, old-fashioned bakery taste.
The cream filling is a proper stovetop custard thickened with cornstarch and egg yolks. Stirring constantly while it comes to a boil prevents lumps and scorching. Once it boils and thickens, pull it off the heat immediately and stir in vanilla.
Pro Tips
- Cool the cake completely before splitting. A warm cake tears instead of slicing cleanly.
- Use a long serrated knife to split the cake horizontally. Rotate the cake as you cut for an even split.
- Chill the custard filling before spreading so it doesn’t soak into the cake layers.
- Let the chocolate glaze cool slightly before pouring so it stays on top rather than running off the sides.
Variations
- Use dark chocolate for the glaze instead of semi-sweet for a more intense, bittersweet finish.
- Add a tablespoon of rum or bourbon to the custard for an adult twist.
- Dust the top with cocoa powder instead of glazing for a simpler, more rustic presentation.
Ingredients
Directions
Cream shortening; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in butter flavoring and vanilla.
Pour batter into a greased and floured 9-inch round cakepan.
Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and cool completely.
Split cake layer in half horizontally to make 2 layers.
Spread cream filling between layers; spread chocolate glaze CREAM FILLING: Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); remove from heat. Stir in vanilla. See Part 2.
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