Description
Indulge in the classic American dessert with this homemade Boston Cream Pie recipe. Moist vanilla cake layers sandwiched with rich pastry cream, all topped with a decadent chocolate glaze.
Ingredients
Scale
Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Cream sugar and butter, add eggs and vanilla. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the creamed mixture. Divide batter and bake for 20–25 mins. Cool on wire racks.
- Make the pastry cream: Whisk sugar, cornstarch, and egg yolks in a saucepan. Gradually whisk in milk, cook until thick. Remove from heat, add butter and vanilla. Chill for 1 hour.
- Assemble the pie: Place one cake layer on a plate, spread pastry cream, top with second cake layer.
- Make the glaze: Heat cream, add chocolate and corn syrup, stir until smooth. Pour over cake.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Best served chilled.
- Can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
