Boston Cream Pie Recipe

A slice of boston cream pie served on a white plate.

4.95 from 94 votes

Boston Cream Pie Recipe

Boston Cream Pie is a classic layered dessert with soft cake, creamy vanilla custard filling, and a glossy chocolate ganache topping that sets beautifully.

Prep Time5

Cook Time20

Assemble and Set40

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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

Recipe Tips.

Whisk the custard constantly to prevent lumps and ensure a smooth texture.
Despite your best efforts, the egg mixture might scramble a little. To ensure a smooth custard, pour the cooked cream through a fine-mesh strainer to catch any small bits of egg that may have scrambled.
If the cream is still too runny after 4 minutes add more cornstarch.
Chill the custard completely before assembling so it holds its shape.
Level the cake layers for a more even and stable dessert.
Let ganache cool slightly before pouring so it spreads evenly.
This cake can be made ahead and stored in the fridge until ready to serve.
The ganache topping can thicken and make it tricky to cut clean slices. Use hot water to heat the blade of a large kitchen knife, wipe it dry, and slice. The hot blade should cut right through all the layers.

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