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Boston Creme Pie

January 8, 2014

I was sure I had posted this already, but I guess not.  This was a birthday cake request I got from a friend.  Well, it was either this or a black forest cake.  And (at the time) the BoSoxs had just won the World Series so I figure I should do the Boston Cream Pie in honor of them (Go Twins).

I did get questioned by Jim as to why it’s called a pie when it’s actually a cake.  The best reason I found was in the mid-19th century when it was developed pie tins were more common than cake pans.  So it was likely baked in a pie tin.  It is also a remake of the early American “Pudding-cake pie”.  So there ya go.

The chocolate sauce that was used to put on top was not as liquidy as I would have expected.  It was more of a frosting than a glaze.

Boston Cream Pie

Difficulty: Medium (custard is difficult)
Prep Time:  1 hour
Cook Time: 35 min
Inactive Time:  3 hours
Total Time: 4 hours 35 min
Yield: one 9-inch cake, 8-12 servings
Taste:  Good


Pastry Cream Filling
2 cups milk
1/2 cup sugar
4 large egg yolks
2 teaspoons pure vanilla extract
Pinch of salt
6 tablespoons cornstarch

2 tbs unsalted butter, plus more for pan
1 1/4 cups sugar
1 1/4 cups sifted cake flour (not self-rising)
1 1/4 tsp baking powder
3/4 tsp salt
2 large eggs
2 large egg yolks
3/4 cup whole milk (I used regular milk)
2 teaspoons pure vanilla extract
7 tablespoons heavy cream
3 ounces best-quality semisweet chocolate, coarsely chopped

Cream Filling Procedure:

1) In a medium saucepan, combine 2 cups milk and 1/4 cup sugar over medium heat, and bring to a simmer.

2) In a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt.

3) Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture.

4) Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.

5) Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate for at least 3 hours and up to overnight.

Cake Procedure:

1) Preheat oven to 350 degrees.

2) Make the cake: Lightly butter a 9-by-2-inch round cake pan, and line with parchment paper. Butter parchment, and sprinkle with flour, tapping out excess; set aside.

3) In a medium bowl, whisk together flour, baking powder, and salt; set aside.

4) In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.

5) Meanwhile, heat milk and butter until hot in a small saucepan over medium heat; being careful not to boil the milk. Remove from heat, and stir in vanilla.

6) With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.

7) Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.

8) Make the glaze: In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

9) To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.

Boston Cream Pie Slice

Source: Martha Stewart


From → Dessert

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