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Boston Cream Pie

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This timeless Boston Cream Pie has three layers: light vanilla cake, silky cream, and a shiny chocolate topping. The cream filling is homemade and chilled to set, while the cake layers are softly infused with vanilla. The mix of fluffy cake, rich cream, and chocolate makes it irresistible. Though it needs a few steps and cooling time, you can prep the parts ahead, making it doable for any baker. It’s a showstopper for any gathering!
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Updated on Tue, 06 May 2025 12:50:09 GMT
Boston Cream Pie Dessert Pin it
Boston Cream Pie Dessert | chefmelt.com

This dreamy Boston Cream Pie brings together three amazing parts - soft, light vanilla cake, smooth custard filling, and decadent chocolate topping. Every bite shows off beautiful layers that honor its roots at the historic Parker House Hotel while giving you that perfect mix of taste and texture.

When I make this treat, I feel connected to all the bakers in my family. I still remember getting all three parts right the first time and hearing my grandma's advice in my head: "Take your time for the best custard filling." Now it's what I always bake when we're celebrating something special.

Key Ingredients

  • Unsalted Butter: Softened to touch
  • Large Eggs: Not cold from fridge
  • Whole Milk: For both cake and filling
  • All-Purpose Flour: Measured carefully
  • Pure Vanilla Bean: Both inside and pod
  • Bittersweet Chocolate (70%): For topping
  • Heavy Cream: Makes smooth topping
  • Fresh Baking Powder: Helps cake grow tall
  • Kosher Salt: Brings out sweetness

HOW TO MAKE IT

1. Make The Filling First:
Start with the custard since it needs cooling time. Warm milk with vanilla bean (seeds scraped in too) till it's steamy. In another bowl, mix egg yolks, sugar and cornstarch till light yellow. Slowly pour hot milk into eggs while stirring, then pour it all back in the pot and cook till it's thick enough to coat your spoon.
2. Prepare The Cake:
Beat butter and sugar till fluffy and pale, about 3-4 minutes. Drop in eggs one by one, mixing well after each. Add vanilla. Switch between adding dry stuff and milk, starting and ending with the flour mix. Don't mix too much.
3. Baking The Cake:
Split your batter into two greased 9-inch pans. Bake at 350°F for 22-25 minutes until you can stick a toothpick in and it comes out clean and the top bounces back when touched. Let sit in pans for 15 minutes, then flip onto cooling racks.
4. Making The Chocolate Top:
Warm cream until tiny bubbles form at the edge. Pour over chopped chocolate, wait 5 minutes, then stir until smooth and shiny. Add a tiny bit of corn syrup for extra shine if you want.
5. Putting It All Together:
Cut each cake layer in half sideways. Spread custard between layers. Pour chocolate over the top, letting it run down the sides for a pretty look.
Boston Cream Pie Recipe Pin it
Boston Cream Pie Recipe | chefmelt.com

The pastry chef who taught me always said good Boston Cream Pie needs the right timing and temperature. "You can't hurry greatness," she'd remind me, and this dessert really shows she was right.

Keeping It Fresh

Keep your finished cake in the fridge under a cake cover or wrapped in plastic for up to 3 days. You can also prep parts ahead: custard stays good refrigerated for 2 days, cake layers can be wrapped and frozen for a month, and the chocolate topping lasts a week in the fridge (just warm it gently before using). For best flavor, let the cake sit out about 30 minutes before you serve it.

Serving Ideas

Though usually eaten cool, Boston Cream Pie tastes even better when it warms up a bit. This makes the custard softer and the chocolate topping more velvety. For fancy occasions, add a spoonful of whipped cream or some fresh berries on the side. In hot weather, try putting slices in the fridge right before serving for a cooler treat.

Easy Boston Cream Pie Recipe Pin it
Easy Boston Cream Pie Recipe | chefmelt.com

Tasty Twists

Mix things up by playing with flavors - try adding coffee powder to the chocolate for a mocha taste, or mix orange zest into the custard. For fancy serving, top with chocolate curls, candied orange peel, or edible flowers. The traditional version welcomes little changes while keeping its classic appeal. Just like the chefs at Parker House Hotel discovered, sometimes the simplest combinations make desserts everyone remembers.

Frequently Asked Questions

→ Can I prepare this early?
Absolutely! Pastry cream keeps for 3 days, and the cake is good to assemble the day before serving.
→ Why sieve the cream?
It gets rid of any lumps or stray bits of cooked egg, leaving you with smooth cream.
→ Can this dessert be frozen?
Not a great idea since freezing changes the pastry cream’s texture.
→ What’s behind the 'pie' name?
It’s called a pie because, back in the day, it was baked in pie tins even though it’s a cake.
→ Swap bean paste for vanilla extract?
Sure! Just use twice the amount of extract for the same flavor kick.

Boston Cream Pie

Soft vanilla cake filled with creamy pastry and finished with a shiny chocolate layer.

Prep Time
35 Minutes
Cook Time
40 Minutes
Total Time
75 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 9-inch layer cake)

Dietary: Vegetarian

Ingredients

→ Pastry Cream

01 4 large egg yolks
02 1/2 cup granulated sugar
03 1 3/4 cups whole milk
04 3 tablespoons cornstarch
05 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
06 1/4 teaspoon kosher salt
07 2 tablespoons unsalted butter

→ Cake

08 1 1/4 cups granulated sugar
09 6 tablespoons unsalted butter
10 3 large eggs
11 1 1/4 cups all-purpose flour
12 2 teaspoons baking powder
13 1/2 teaspoon kosher salt
14 3/4 cup whole milk
15 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste

→ Chocolate Ganache

16 4 ounces bittersweet chocolate or 2/3 cup chocolate chips
17 1 tablespoon light corn syrup
18 1/8 teaspoon kosher salt
19 1/2 cup plus 1 tablespoon heavy cream

Instructions

Step 01

Cook milk with sugar, salt, egg yolks, and cornstarch until thick. Stir in vanilla and butter. Strain it and stash it in the fridge for at least 3 hours.

Step 02

Whip sugar and eggs until fluffy. Mix dry ingredients like baking powder and flour separately. Blend melted butter with milk and vanilla, then combine everything. Split batter into two 9-inch pans.

Step 03

Pop the cakes into a 325°F oven for 22-25 minutes, or until lightly golden. Let the layers cool fully.

Step 04

Put the pastry cream between the cooled cake layers. Let it rest in the fridge for at least 2 hours.

Step 05

Pour steaming cream on top of the chocolate along with corn syrup and salt. Wait a bit, then stir until glossy. Spread it over the top of the cake and chill to set.

Notes

  1. You can make pastry cream up to 3 days ahead of time
  2. Keep everything in the fridge
  3. Plan extra time for all the chilling steps

Tools You'll Need

  • Two 9-inch round cake pans
  • Hand or stand mixer
  • Mesh strainer for fine filtering
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy like butter, milk, and cream
  • Eggs are part of this
  • Flour means it’s got wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 20 g
  • Total Carbohydrate: 58 g
  • Protein: 7 g