This Boston Cream Pie Recipe is your gateway to creating a legendary dessert right in your own kitchen. It’s surprisingly simple to follow, offering a moist cake, luscious pastry cream, and decadent chocolate glaze that will impress everyone.
Key Ingredients for Boston Cream Pie Recipe
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ cup boiling water
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
For the Chocolate Ganache Glaze:
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
How to Make Boston Cream Pie Recipe
This Boston Cream Pie Recipe is a celebration of simple ingredients coming together to create something truly spectacular. You’ll be amazed at how easy it is to achieve that perfect balance of tender cake, velvety cream, and rich chocolate. The entire process, from start to finish, takes approximately 90 minutes, making it an achievable indulgence for any occasion.
Step-by-Step Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed with an electric mixer until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. In a small bowl, carefully dissolve the boiling water and pour it into the batter, mixing until smooth. The batter will be thin, which is normal. Divide the batter evenly between the prepared cake pans.
2. Bake the Cake Layers:
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
3. Make the Pastry Cream:
While the cakes cool, prepare the pastry cream. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and cook for another minute, stirring. In a small bowl, whisk the egg yolks until lightly colored. Temper the egg yolks by gradually whisking about half a cup of the hot milk mixture into them. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook for an additional 1-2 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and butter until the butter is melted and incorporated. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour.
4. Prepare the Chocolate Ganache Glaze:
In a heatproof bowl, combine the finely chopped semi-sweet chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 5 minutes to allow the chocolate to melt. Stir gently until the ganache is smooth and glossy. If using, stir in the light corn syrup. Let the ganache cool slightly, stirring occasionally, until it’s thick enough to coat the back of a spoon but still pourable.
5. Assemble the Boston Cream Pie:
Once the cake layers are completely cool and the pastry cream is chilled, you can assemble your pie. Place one cake layer on your serving plate. Spoon the chilled pastry cream evenly over the cake layer, spreading it to the edges. Carefully place the second cake layer on top of the pastry cream. Pour the slightly cooled chocolate ganache over the top cake layer, allowing it to drip down the sides. You can gently spread it with an offset spatula if needed.
Why You’ll Love This Boston Cream Pie Recipe
The star of this Boston Cream Pie Recipe is undoubtedly its incredibly luscious and creamy pastry cream, perfectly complemented by the tender, golden cake layers. It’s a dessert that feels incredibly sophisticated, yet surprisingly budget-friendly to recreate at home compared to purchasing a slice from a bakery. The rich, glossy chocolate ganache topping adds the perfect decadent finish, making it a truly show-stopping treat.
Beyond its beautiful presentation and delightful flavor, this Boston Cream Pie Recipe offers a rewarding baking experience. It’s the kind of dessert that truly shines, offering pure comfort and joy with every bite. Forget those store-bought versions; this homemade creation is something you’ll want to share, and better yet, make again and again. Treat yourself and your loved ones to a slice of classic indulgence – you deserve it!
Storing and Reheating Tips
Leftover Boston Cream Pie Recipe is best stored in an airtight container in the refrigerator. Due to the pastry cream and ganache, it will stay fresh for up to 3-4 days.
To reheat, you can enjoy the pie cold, or for a slightly warmer treat, you can gently warm individual slices. Place a slice on a microwave-safe plate and heat in short bursts of 10-15 seconds on low power until warmed through. Be careful not to overheat, as this can cause the cream to break.
Freezing the assembled Boston Cream Pie is possible, but it can affect the texture of the pastry cream and cake. If you do wish to freeze it, wrap the entire pie or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. For the best results, however, it’s recommended to consume freshly made.
Final Thoughts
This Boston Cream Pie Recipe is a testament to the enduring appeal of classic desserts. It’s a delightful journey from humble ingredients to an unforgettable treat. Give this recipe a try; you’ll be amazed at how rewarding it is to create this iconic pastry at home!
Boston Cream Pie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed with an electric mixer until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. In a small bowl, carefully dissolve the boiling water and pour it into the batter, mixing until smooth. The batter will be thin, which is normal. Divide the batter evenly between the prepared cake pans.1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup unsalted butter, 2 large eggs, 0.5 cup milk, 1 teaspoon vanilla extract, 0.25 cup boiling water
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the pastry cream. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and cook for another minute, stirring. In a small bowl, whisk the egg yolks until lightly colored. Temper the egg yolks by gradually whisking about half a cup of the hot milk mixture into them. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook for an additional 1-2 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and butter until the butter is melted and incorporated. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour.2 cups whole milk, 0.5 cup granulated sugar, 3 tablespoons cornstarch, 2 large egg yolks, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter
- In a heatproof bowl, combine the finely chopped semi-sweet chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 5 minutes to allow the chocolate to melt. Stir gently until the ganache is smooth and glossy. If using, stir in the light corn syrup. Let the ganache cool slightly, stirring occasionally, until it’s thick enough to coat the back of a spoon but still pourable.4 ounces semi-sweet chocolate, 0.5 cup heavy cream, 1 tablespoon light corn syrup
- Once the cake layers are completely cool and the pastry cream is chilled, you can assemble your pie. Place one cake layer on your serving plate. Spoon the chilled pastry cream evenly over the cake layer, spreading it to the edges. Carefully place the second cake layer on top of the pastry cream. Pour the slightly cooled chocolate ganache over the top cake layer, allowing it to drip down the sides. You can gently spread it with an offset spatula if needed.