Description
Classic Boston Cream Pie is a delicious dessert made of a light, spongy cake filled with a rich and creamy custard, topped with smooth semisweet chocolate ganache. It’s a perfect balance of sweetness, texture, and flavor that will impress any crowd.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Custard Filling:
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- While the cake is cooling, prepare the custard filling. In a saucepan, heat the heavy cream until it begins to steam, but not boil. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt.
- Slowly add the hot cream to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens. Once thickened, remove from heat and stir in the vanilla extract. Let it cool.
- For the chocolate ganache, melt the chopped semisweet chocolate in a microwave-safe bowl, heating in short intervals, stirring between, until smooth.
- To assemble the pie, cut the cooled cake in half horizontally. Spread the custard filling on the bottom half and then place the top layer of the cake on top.
- Pour the melted chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
- Refrigerate for at least 2 hours before serving to allow the custard to set and the flavors to meld.
Notes
- You can also top the pie with whipped cream or serve it with berries for added flavor and presentation.
- Ensure the custard is cooled completely before assembling to avoid melting the ganache.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes