Boston Cream Pie
Old-fashioned Boston cream pie is a best-loved classic cake, not pie, that is utterly decadent and delicious!
Servings: 12
Ingredients
- 2 (8-inch) white or yellow cake rounds, baked and cooled
for the custard:
- 4 large egg yolks
- ½ cup sugar
- ¼ cup corn starch
- ¼ teaspoon salt
- 1½ cups whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons butter, cut into pieces
for the ganache:
- ¾ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
Custard
- In a medium saucepan, whisk eggs, sugar, cornstarch, and salt until well combined and no lumps remain.
- Whisk in milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Whisk constantly.
- Remove from heat and whisk in vanilla. Add pieces of butter, and stir until completely melted and smooth.
- Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
Assemble the cake
- To assemble the cake, level 2 (8-inch) cake rounds using a serrated knife or cake leveler.
- Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the remaining cake layer on top.
Ganache
- Add chocolate chips to a medium bowl. Add heavy whipping cream to a separate microwave-safe bowl or measuring cup, and heat one minute on high, or until boiling.
- Pour the hot whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely.
- Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
Video
Notes
Make ahead of time. Freeze the cake layers up to a month ahead of time. The custard can be made ahead but only 24 hours in advance. I do not recommend freezing the cake to serve later. The cornstarch in the cream filling will compromise the texture when it thaws.
STORE. Cover leftovers loosely with foil or plastic wrap and refrigerate for 3 to 4 days.
Nutrition
Calories: 555kcal | Carbohydrates: 91g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 715mg | Potassium: 183mg | Fiber: 2g | Sugar: 52g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 243mg | Iron: 2.9mg