The classic Boston cream pie consists of moist vanilla sponge cake layers filled with pastry cream and topped with a rich chocolate ganache. This indulgent cake recipe is definitely worth the additional effort!
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What is Boston Cream Pie?
Boston Cream Pie is the official dessert of Massachusetts, and it’s so delicious that it could make you want to live there just for this dessert! According to the history, it was first made at the Parker House Hotel in Boston in the late 1800s. While sponge cakes with custard fillings already existed, what set Boston Cream Pie apart was the addition of a chocolate frosting, which was unusual for cakes at the time. Originally, it was called Chocolate Cream Pie, then Parker Cream Pie, before finally being named Boston Cream Pie. If you’ve never tried Boston Cream Pie, you’re in for a treat – it might become your new favorite dessert!
When you take your very first bite, something magical happens. The cake’s gentle, fluffy texture gives way to the luxurious pastry cream inside, and the chocolate ganache adds a perfect balance to the sweetness. Boston Cream Pie is not just a dessert; it’s like a work of art where flavors come together in a beautiful dance, celebrating the delight of simplicity done right.
With every single bite, you’ll understand why Boston Cream Pie is a legendary treat, cherished by dessert lovers all over the world. It’s a dessert that captures the very essence of deliciousness, leaving you utterly satisfied and craving another slice.
Boston Cream Pie Ingredients:
I’ve included a detailed list of ingredients in the recipe below, but here’s a quick summary of some of the key ones.
- Whole Milk: It’s used in both the pastry cream and sponge cake batter. I recommend using whole milk rather than 2% or skim to ensure the pastry cream sets properly and the cake stays moist.
- Eggs: The pastry cream calls for egg yolks, while the cake batter uses whole eggs. Make sure you don’t mix them up when following the recipe.
- Cornstarch: This ingredient is essential for thickening the pastry cream. Don’t skip it, as the pastry cream won’t set properly without it.
- Flour: Be sure to measure the flour by spooning and leveling it, as using too much can affect the recipe.
Do You Refrigerate Boston Cream Pie?
Yes, it should be refrigerated because it contains pastry cream. If left out for too long, the pastry cream can spoil. You can refrigerate the cake for up to 4 days in an airtight container.
Can This Recipe Be Made in Advance?
Yes, the cake layers can be made up to two days in advance. Wrap them tightly in plastic wrap and refrigerate them until you’re ready to use them. The pastry cream can also be prepared for up to three days before assembling the cake. Simply place a piece of plastic wrap directly onto the pastry cream to prevent it from forming a skin.
Tips:
- The pastry cream recipe will give you a bit more than two cups. While I like to use it all when assembling the cake, you can use less if you prefer a lighter filling.
- The corn syrup in the chocolate ganache is optional, but it’s highly recommended because it makes the ganache shinier.
- For the best results, use full-fat heavy cream and milk in this recipe. The extra fat content helps the ganache and pastry cream set up properly.
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