Boston Cream Pie

Name: Boston Cream Pie
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/3 cup cake flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 12 tbsp butter, unsalted is best at room temperature; 1 1/3 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1/2 cup granulated sugar; 2 tbsp flour; 2 tbsp cornstarch; 4 large egg yolks; 1 1/3 cup whole milk; 1 tsp vanilla extract; 1/2 cup heavy cream; 8 oz semi sweet chocolate chips; 2 tbsp white chocolate shavings

fenway @Fenway

This pie is, of course actually a cake but history hints that the name came from early New Englanders having only pie tins! This is the version I grew up with..The filling makes a nice classic cake, I often double the filling for a really decadent twist!

Saved

Ingredients

2 hours

10 servings

CAKE
2 1/3 cupcake flour
1 1/2 tspbaking powder
1/2 tspbaking soda
1/4 tspsalt
12 tbspbutter, unsalted is best at room temperature
1 1/3 cupgranulated sugar
3 largeeggs
1 tspvanilla extract
1 cupbuttermilk
PASTRY CREAM FILLING
1/2 cupgranulated sugar
2 tbspflour
2 tbspcornstarch
4 largeegg yolks
1 1/3 cupwhole milk
1 tspvanilla extract
CHOCOLATE GLAZE
1/2 cupheavy cream
8 ozsemi sweet chocolate chips
GARNISH
2 tbspwhite chocolate shavings

Saved

Steps

2 hours

1

MAKE CAKE
2

preheat oven to 350
3

Grease and flour two 9 by 2 inch cake pans.
4

Mix together, flour, baking powder, bakng soda and salt.
5

Beat the butter until creamy, add sugar and beat 3 minutes until light and creamy, add eggs and vanilla. Add the flour mixture alternating with buttermilk on low spead do not overmix.
6

Divide batter in cake pans, bake 30 to 35 minutes until toothpick comes ot clean.
7

Cool 10 minutes on rack in pans.Run a small sharp knife around edges of pan and cool completely before filling.
8

FOR FILLING
9

In a large bowl combine sugar,flour, cornstarch and egg yolks,beat on high speed 2 minutes until thickened.
10

Meanwhile in a saucepan heat milk to a simmer, gradually pour one third of hot milk into egg mixture whisking to combine,scrape the egg mixture into saucpan with remaing milk, whisking constantly scraping sides of pan to keep smooth.Cook over low to medium heat just until it begns to thicken and bubble, cook 60 seconds more. Remove from heat, add vanilla pour into bowl and cover surface with parchment paper to prevent a skin from forming Let cool then chill until cold. This can be made up to two days in advance.
11

FOR CHOCOLATE LAZE
12

Heat cream to a simmer, remove from heat add chocolate chips, let sit a minute then stir until smooth
13

TO ASSEMBLE
14

Spread cold pastry cream between layers of cooled cake. Pour lukewarm glaze over top having some drip down sides,sprinkle top with white chocolate shavings.

Saved

Cooksnaps

Saved

fenway @Fenway

on February 11, 2014 19:49

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.