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Boston Cream Pie I
August 08, 2002

I made this to take to work as a going away treat for a friend moving to Boston. I cheated and made a yellow cake mix in a sheet cake pan, turned it out, and (once it cooled) cut it in half with a piece of string down the center. I then put the bottom half back in (carefully!) and made this cream recipe, I had to quadruple it to get enough, but it was very good. I then put the top half of the cake on, and made a triple batch of this glaze and poured it on top. I had to add a little extra powdered sugar though to cut the tart semisweet taste. After the glaze hardened in the fridge I took some of the custard/filling I had saved, put it in a baggie, kneaded it with my hands, snipped off a corner and then drizzled it over the top of the cake to make it prettier. The end result, it was delicious and beautiful! Tasted just like from a restaurant only it served way more people. A coworker loved the custard filling so much, she ate four pieces (ha ha!) Thank you for the recipe!

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