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Homemade Boston Cream Pie

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Indulge in a classic with this Homemade Boston Cream Pie recipe. Layers of tender cake, creamy custard, and rich chocolate ganache make this dessert an unforgettable treat.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • For the Custard:
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For the Chocolate Ganache:
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
  5. Pour batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  7. Make the Custard: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
  9. Remove from heat. In a small bowl, whisk together egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
  10. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until thickened.
  11. Remove from heat and stir in butter and vanilla extract. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool completely.
  12. Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl.
  13. In a small saucepan, heat heavy cream until just simmering. Pour hot cream over chocolate and let stand for 1 minute.
  14. Whisk until smooth and glossy.
  15. Assemble the Pie: Place one cake layer on a serving plate. Spread cooled custard evenly over the cake layer.
  16. Top with the second cake layer and pour the chocolate ganache over the top, allowing it to drip down the sides.
  17. Refrigerate for at least 30 minutes before serving.

Notes

For an extra touch, dust the top of the pie with powdered sugar before serving.

Find it online: https://grilldrip.com/homemade-boston-cream-pie/