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Boston Cream Pie Recipe

A Boston cream pie recipe isn't a pie at all, as you know. It is cut in wedges like a pie, however.

Trivia: In early days, cooks in New England had more access to pie pans than they did to cake pans. Therefore, they tended to bake cakes in pie pans and the difference between a pie and a cake became a little blurred.

Tip: Do yourself a favor and glaze your cake with a good quality chocolate. It makes a huge difference.

Boston Cream Pie Recipe

Cake Ingredients

1/4 cup soft butter
1 cup sugar
2/3 cup milk
1 3/4 cup all-purpose flour
3 large eggs
1 tsp vanilla
2 tsp baking powder

Vanilla Custard Ingredients

2/3 cup sugar
1/3 cup cornstarch
2 1/2 cup milk
4 egg yolks, lightly beaten
1/4 tsp salt

Chocolate Glaze Ingredients

3 chocolate squares, equivalent to three ounces of chocolate
1 tbsp butter
1/4 cup milk
1/3 cup confectioners' sugar

Preheat oven to 350 °r;F.

Grease and flour two 9-inch round cake pans for this Boston cream pie recipe.

Put cake ingredients in large bowl, and with your electric mixer at medium speed, beat until smooth. This usually takes about four minutes. Pour the batter into the cake pans and bake about thirty minutes, or until done.

Remove from pans and cool completely on wire racks.

To prepare the egg custard, use a 2-quart saucepan. Put sugar, cornstarch and salt in saucepan. Mix well then slowly stir in the milk until it is smooth. Cook over medium heat. Bring to a boil but stir constantly. Remove from stove then slowly pour the lightly beaten egg yolks into this mixture. Stir constantly. Return to low heat and cook a minute longer. Do not boil. Remove from heat and stir in vanilla. Cool completely and stir often.

To prepare the chocolate glaze, use a small, heavy saucepan. Melt the chocolate and butter. Stir until blended and smooth. Remove from heat Stir in the confectioner's sugar and milk. Cover and keep warm.

To assemble this Boston cream pie recipe, use a sharp, serrated cake knife. Cut the cooled layers in half horizontally.

Place on layer on a serving platter, cut side up. Spread with 13 of the cooled custard. Repeat with remaining cake layers and custard. Place the last cake layer cut side down. Spread the warm glaze over the top of the cake. Allow the mixture to drop down the sides.


Trivia: In 1996, the State of Massachusetts proclaimed Boston Cream Pie their official state dessert.

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