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Boston Cream Pie

Enjoy this rich traditional dessert made with a wonderful combination of cake, cream and chocolate glaze.

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( 46 Ratings)

46 Ratings

5 Stars 41%

4 Stars 20%

3 Stars 17%

2 Stars 15%

1 Stars

Member Reviews ( 17 )

866fb98f-be51-4e87-a746-86f042691094

Prep Time 35 min
Total Time 2 hr 35 min
Servings 8

Ingredients

Cream Filling

2: large eggs

1 1/2: cups milk

1/3: cup granulated sugar

2: tablespoons cornstarch

1/8: teaspoon salt

2: teaspoons vanilla

Cake

: Baking spray with flour to grease pan

1 1/4: cups all-purpose flour or 1 1/2 cups cake flour

1: cup granulated sugar

1/3: cup butter or margarine, room temperature

3/4: cup milk

1 1/2: teaspoons baking powder

1: teaspoon vanilla

1/2: teaspoon salt

1: large egg

Chocolate Icing

3: tablespoons butter or margarine

3: oz unsweetened baking chocolate

3: to 4 tablespoons water

1: cup powdered sugar

3/4: teaspoon vanilla

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Directions

1 Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
2 In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
3 Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
4 In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
5 Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
6 In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
7 To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
8 Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

EXPERT TIPS

Expert Tips

Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 400mg; 400%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 2g 2% Sugars 52g 52% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 3/25/2013 6:43:10 PM REPORT ABUSE Swilli47 said:

Rating:

This was sooo good! I did cheat by using a cake mix for the cake part, just didn't use all of it for each layer, so that it was the right size for a BCP. BUT, the cream filling was excellent and so easy to make. The chocolate glaze came out very thick and hardened to a crust in the fridge, but it tasted like fudge and was so chocolatey. I will make this again and my husband wants it in 3 weeks! I will make the glaze even thinner by adding more hot water and I don't need to make quite as much glaze if it's going to be thinner. The recipe made a thick portion of the chocolate on top.

This reply was: Helpful Inspiring

Posted 10/7/2012 1:05:13 PM REPORT ABUSE AutumnLady50 said:

Rating:

I have an even easier Boston Cream Pie recipe. 1 Betty Crocker yellow cake mix 1 pkg Vanilla Instant pudding 1 can of Betty Crocker Chocolate Icing Prepare the Instant Vanilla pudding but use 1-1/2 cups of milk instead of the 2 cups called for on the package. Cover with plastic wrap, pushing the plastic onto the surface of the pudding so a skin doesn't form, and chill in refrigerator while cake is baking and cooling. Prepare the cake in a 10-inch cake pan according to package directions; cool completely and slice into 2 layers. Spread pudding on bottom layer of cake (don't go all the way to the edge because the weight of the top layer will push it to the edges. Spread chocolate frosting on the top layer. Refrigerate.

This reply was: Helpful Inspiring

Posted 8/19/2012 8:04:06 PM REPORT ABUSE Kakorol said:

Rating:

Hands down the BEST boston cream pie I've ever made/eaten. It was so rich and creamy I wish I made two. However, the cake is a little thin which makes it difficult to slice in half.

This reply was: Helpful Inspiring