Boston Cream Pie Recipe
Boston Cream Pie Recipe
Table of Contents
Boston Cream Pie Recipe
Boston Cream Pie Recipe is a classic American dessert that features a rich, fluffy sponge cake layered with velvety vanilla custard and topped with a smooth chocolate ganache. Despite its name, it’s technically a cake rather than a pie. This delightful dessert is perfect for special occasions, holiday gatherings, or any time you’re in the mood for a sweet, indulgent treat. In this Boston Cream Pie recipe, we’ll guide you through every step to create the perfect layers of flavor and texture.
Description
Boston Cream Pie Recipe is a beloved dessert that has been around since the late 1800s. It was first created at the Parker House Hotel in Boston, Massachusetts, and it quickly became a staple of New England cuisine. The combination of light, airy cake, creamy custard filling, and rich chocolate ganache is irresistible.
Though it might seem complicated to make, this Boston Cream Pie recipe is straightforward and can be made at home with a few key ingredients. The sponge cake is soft and moist, while the custard filling adds a luscious, silky smooth texture that contrasts beautifully with the dense, chocolatey ganache topping.
For the custard, we use egg yolks, sugar, cornstarch, milk, and vanilla to create a rich, thick filling. The chocolate ganache is made with just two ingredients heavy cream and semisweet chocolate giving it a perfect balance of sweetness and bitterness.
This Boston Cream Pie Recipe is often served chilled, making it ideal for warmer weather or after a hearty meal. Whether you’re hosting a dinner party or celebrating a special occasion, Boston Cream Pie will always impress your guests. The layers can be prepared ahead of time, and the whole cake can be assembled and refrigerated until ready to serve.
Key Features of This Recipe:
- Moist sponge cake that forms the perfect base
- Creamy vanilla custard that melts in your mouth
- Smooth chocolate ganache that adds a rich and decadent finish
- Simple ingredients that you likely already have at home
This Boston Cream Pie Recipe serves about 8 people and provides a perfect balance of sweetness and richness in every bite.
Ingredients
For the Sponge Cake:
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, helps stabilize the eggs)
For the Vanilla Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
1. Make the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Beat the wet ingredients: In a separate large bowl, whisk the eggs, milk, butter, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. If using, gently add the cream of tartar to the egg whites for a little extra lift.
- Bake: Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Prepare the Vanilla Custard Filling
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s steaming but not boiling.
- Whisk the egg yolks: In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens (about 5–7 minutes).
- Finish the custard: Remove from heat and stir in the butter and vanilla extract until smooth. Allow it to cool to room temperature before assembling the cake.
3. Make the Chocolate Ganache
- Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until smooth and glossy.
4. Assemble the Boston Cream Pie
- Layer the cakes: Place one sponge cake layer on a serving platter. Spread the cooled custard evenly over the cake.
- Top with second layer: Place the second sponge cake layer on top of the custard.
- Pour the ganache: Pour the chocolate ganache over the top, allowing it to drip down the sides.
- Chill: Refrigerate the assembled cake for at least 1 hour to allow the custard and ganache to set.
5. Serve
Slice and serve chilled. Enjoy your homemade Boston Cream Pie.
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Boston Cream Pie Recipe
Ingredients
- For the Sponge Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 1/2 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar optional, helps stabilize the eggs
- For the Vanilla Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 4 oz semisweet chocolate chopped
- 1/2 cup heavy cream
Instructions
- Make the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Beat the wet ingredients: In a separate large bowl, whisk the eggs, milk, butter, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. If using, gently add the cream of tartar to the egg whites for a little extra lift.
- Bake: Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Vanilla Custard Filling
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s steaming but not boiling.
- Whisk the egg yolks: In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens (about 5–7 minutes).
- Finish the custard: Remove from heat and stir in the butter and vanilla extract until smooth. Allow it to cool to room temperature before assembling the cake.
- Make the Chocolate Ganache
- Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until smooth and glossy.
- Assemble the Boston Cream Pie
- Layer the cakes: Place one sponge cake layer on a serving platter. Spread the cooled custard evenly over the cake.
- Top with second layer: Place the second sponge cake layer on top of the custard.
- Pour the ganache: Pour the chocolate ganache over the top, allowing it to drip down the sides.
- Chill: Refrigerate the assembled cake for at least 1 hour to allow the custard and ganache to set.
- Serve
- Slice and serve chilled. Enjoy your homemade Boston Cream Pie!
Notes
- Cake Texture: To achieve a light, fluffy sponge cake, be sure not to overmix the batter. Gently fold the dry ingredients into the wet mixture.
- Custard Consistency: If the custard is too runny, cook it a little longer to thicken it up, but be careful not to overcook and scramble the eggs.
- Make Ahead: You can prepare the individual components (cake layers, custard, and ganache) ahead of time. Just refrigerate them separately and assemble the pie when you’re ready.
- Substitute: If you don’t have semisweet chocolate for the ganache, you can substitute it with milk chocolate for a sweeter topping.
