Name: Boston Cream Pie Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 cup All-purpose flour; 4 Large eggs (separated); 3/4 cup Granulated sugar (divided); 2 tbsp Unsalted butter (melted and cooled); 1 tsp Vanilla extract; 1 tsp Baking powder; 1/4 tsp Salt; 2 cups Whole milk; 4 Egg yolks; 1/2 cup Granulated sugar; 3 tbsp Cornstarch; 1 tsp Pure vanilla extract; 2 tbsp Unsalted butter; 1/2 cup Heavy cream; 4 oz Semi-sweet chocolate chips; 1 tbsp Light corn syrup (or honey/maple syrup); 1/2 tsp Vanilla extract

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Introduction

Boston Cream Pie is a classic dessert featuring two tender cake layers filled with rich vanilla custard and topped with a smooth chocolate ganache. This delightful treat combines creamy, chocolaty, and cakey textures in every bite, perfect for any special occasion or a comforting homemade dessert.

A close-up view of a three-layer slice of pie on a white plate with decorative brown patterns, placed on a white marbled surface. The bottom layer is a dark brown thick crust with a jam-like texture, forming the base and sides with a crumbly edge. The middle layer is thick, creamy, and pale yellow with a custard-like texture, making up the largest portion. The top layer is a smooth, glossy dark chocolate ganache with a slight shine, covering the custard evenly and finishing with a piped border of light brown dollops on the crust edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-purpose flour
4 Large eggs (separated)
3/4 cup Granulated sugar (divided)
2 tbsp Unsalted butter (melted and cooled)
1 tsp Vanilla extract
1 tsp Baking powder
1/4 tsp Salt
2 cups Whole milk
4 Egg yolks
1/2 cup Granulated sugar
3 tbsp Cornstarch
1 tsp Pure vanilla extract
2 tbsp Unsalted butter
1/2 cup Heavy cream
4 oz Semi-sweet chocolate chips
1 tbsp Light corn syrup (or honey/maple syrup)
1/2 tsp Vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Grease and flour two 9-inch round cake pans. Set aside.
Step 3: Separate the eggs. Beat the egg yolks with half the sugar until thick. In a separate bowl, whip the egg whites with the remaining sugar to soft peaks. Gently fold the whipped whites into the yolk mixture.
Step 4: Sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture until just combined, then fold in the melted butter and vanilla extract gently.
Step 5: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until the cakes are golden and springy to the touch.
Step 6: Let the cake layers cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: To make the custard, heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly temper the hot milk into the yolk mixture, whisking constantly.
Step 8: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, strain if desired, then stir in butter and vanilla extract. Cover with plastic wrap touching the surface and refrigerate until cold, about 1–2 hours.
Step 9: Place one cake layer on a serving plate. Spread the chilled custard evenly over it, then top with the second cake layer. Chill for another hour to set.
Step 10: For the ganache, heat the heavy cream just to a simmer. Pour it over the chocolate chips and corn syrup, let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
Step 11: Pour the ganache over the top of the chilled cake, allowing it to drip slightly over the edges.
Step 12: Chill the glazed cake for at least 30 minutes to allow the ganache to set before slicing.
Step 13: Slice the cake using a warm knife, wiping between cuts. Serve chilled or at room temperature.

Tips & Variations

Use cake flour instead of all-purpose flour for a lighter, more tender cake texture.
If you prefer a different flavor, substitute the vanilla in the custard with almond or coffee extract.
For a glossy finish, add a tablespoon of corn syrup to the ganache as instructed, or substitute with honey or maple syrup.
Chilling the custard thoroughly before assembly ensures it holds its shape and doesn’t soak into the cake layers.

Storage

Store Boston Cream Pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard and ganache texture. When ready to serve, slice with a warm knife for clean cuts. You can let it sit at room temperature for 10-15 minutes before serving for a softer texture.

How to Serve

A close-up side view of a single slice of pie on a white plate with a delicate brown floral pattern and red trim, placed on a white marbled surface. The pie has three clearly visible layers: a crumbly golden-brown crust that forms the base and edges with a coarse texture, a thick middle layer of smooth pale yellow creamy filling with some soft ripples and air pockets, and a shiny dark chocolate ganache layer spread evenly on top. The chocolate layer has a glossy finish with slight ridges near the crust and a neat border with an uneven piped edge of more crust crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day in advance and stored in the refrigerator. Just make sure to cover it tightly to prevent a skin from forming.

What can I use if I don’t have semi-sweet chocolate chips?

You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference. Just ensure good quality for the best ganache flavor.