MENU
 
 
 
 

  • Boston Cream Pie

    2 votes
    Boston Cream Pie
    Prep: 1 hours Cook: 30 min Servings: 12
    by Salad Foodie
    406 recipes
    >
    The official dessert of Massachusetts since 1996, Boston Cream Pie actually goes back 140 years earlier than that. Created by a chef at Boston’s Parker House Hotel in 1856, it is not a pie, but a cake. There are many recipes around and this is just one version. Although only one layer, the dessert is rich and satisfying. I LOVE, LOVE, LOVE the flavors so reminiscent of chocolate eclairs!

    Ingredients

    • CAKE: (Note: I don’t recommend subbing a box cake mix for the cake because this needs a firm texture.)
    • ½ cup butter, softened
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 2 cups sifted cake flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2/3 cup milk
    • CREAM FILLING:
    • 1/3 cup sugar
    • 3 tablespoons all-purpose flour
    • Dash of salt
    • 1 1/4 cups milk
    • 1 egg, beaten
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract
    • CHOCOLATE GLAZE:
    • 2 tablespoons butter
    • 1 ounce unsweetened chocolate
    • 1 cup sifted powdered sugar
    • 2 tablespoons boiling water

    Directions

    1. CAKE:
    2. Heat oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
    3. In large mixing bowl beat together the ½ cup butter and 1 cup sugar; add the 2 eggs and vanilla and beat well.
    4. In separate bowl mix together the cake flour, baking powder and salt. Add the dry ingredients to the butter and sugar mixture alternately with the 2/3 cup milk. (Batter is stiffer than box cake mixes batter.)
    5. Push batter into prepared pan and bake 30 minutes or until done. Cool 10 minutes in pan, then remove from pan and cool.
    6. CREAM FILLING:
    7. Mix 1/3 cup sugar, 3 tablespoons flour and dash of salt in saucepan. Whisk in the 1 1/4 cups milk, blending well.
    8. Bring to a boil over medium heat stirring constantly. Cook two minutes longer. Remove from heat.
    9. Slowly stir 1/4 of the hot pudding into beaten egg, stirring. Return that to saucepan and heat just to boiling point.
    10. Stir in 1 tablespoon butter and vanilla. Cover and chill thoroughly, about 1-2 hours.
    11. CHOCOLATE GLAZE:
    12. Melt 2 tablespoons butter with the unsweetened chocolate (low power level in microwave is fine but watch constantly and stir often.)
    13. Stir in powdered sugar and boiling water and blend until smooth. Use immediately.
    14. TO ASSEMBLE:
    15. Split cake by cutting horizontally into two equal layers. Spread cream filling on bottom layer and cover with top layer. Spread chocolate glaze evenly over top. Serve.
    16. Keep leftover cake refrigerated (if there is any leftover!)
    17. Yield: 8 to 12 servings.

    Similar Recipes

    Reviews

    • myra byanka
      myra byanka
      A must try soon recipe.

      Thanks,

      Myra

      Leave a review or comment