So.  I love dessert.  And sometimes I love something super easy like my Chocolate Peanut Butter Bars that require no fancy ingredients and no actual baking.

But sometimes, I need something just a little bit more. 

And by “sometimes”, I mean once every few months.  And by “I”, I mean my husband.  And by “something”, I mean Boston Cream Pie.  You heard me.  I pretty much try to make Boston Cream Pie every few months.  And birthdays.  And days we are celebrating.  And, well, just all the time.

I have tried tons of cake.  And tons of dessert.  And actually, tons of Boston Cream Pie.  But this recipe will put all to shame.  It is decadent, addicting, divine – and worth every minute slaving in the kitchen.  And, it allows you to use the words “sponge cake”, “custard”, and “ganache” in everyday language.  It makes you look like a domestic goddess.    Let’s get started!

boston cream pie

The Sponge Cake

  • 1 cup plus 2 tablespoons sifted cake flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 egg whites
Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.  In another bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan (I use a springform pan). Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

best boston cream pie

The Custard

  • 2 cups 1 percent fat milk
  • 1 tsp vanilla
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter
In a medium saucepan, heat the milk and vanilla to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.  Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)


The Ganache

  • 8 ounces semisweet chocolate
  • 1 cup heavy cream, boiling
In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.


Adapted From the Food Network