5.0 from 282 votes
Boston Cream Pie
Old-fashioned Boston cream pie is a best-loved classic cake, not pie, that is utterly decadent and delicious!
Prep Time
5 mins
Cook Time
5 mins
Assemble and Set
40 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 555 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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.
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 Information
Calories
555kcal
(28%)
Carbohydrates
91g
(30%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
94mg
(31%)
Sodium
715mg
(30%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
420IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
243mg
(24%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 715mg | 30% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 243mg | 24% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.