Boston Cream Pie

4.1
(202)

This Boston cream pie is a simple yellow cake filled with creamy custard, all topped with chocolate icing. Yummy!

close up view of Boston Cream Pie garnished with chocolate on a cake stand
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Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
1 9-inch round cake

Ingredients

Cake:

  • 1 ¼ cups all-purpose flour

  • 1 cup white sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup milk

  • cup shortening

  • 1 egg

  • 1 teaspoon vanilla extract

Cream Filling:

  • cup white sugar

  • 2 tablespoons cornstarch

  • teaspoon salt

  • 1 ½ cups milk

  • 2 egg yolks

  • 2 teaspoons vanilla extract

Chocolate Glaze:

  • 2 (1 ounce) squares unsweetened chocolate

  • 3 tablespoons butter

  • 1 cup confectioners' sugar

  • ¾ teaspoon vanilla extract

  • 2 tablespoons hot water, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

  2. Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.

  3. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.

  4. Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.

  5. Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

  6. Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Nutrition Facts (per serving)

318 Calories
13g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 318
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 29%
Cholesterol 61mg 20%
Sodium 230mg 10%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 5g
Vitamin C 0mg 1%
Calcium 101mg 8%
Iron 2mg 9%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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