Boston Creme Pie

The Boston Creme Pie is actually a cake, not a pie. It got its name from the traditional round pie shape it was originally made in.

This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Boston Creme Pie

Cooking Method: Baking Cuisine: American Courses: Dessert, Pastry Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 8 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cake Flour
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted Butter
• 1 cup Granulated Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 0.5 cup Whole Milk
• 1 cup Heavy Cream
• 2 tablespoon Cornstarch
• 4 Egg Yolks
• 0.5 cup Granulated Sugar
• pinch Salt
• 2 tablespoon Unsalted Butter
• 1 teaspoon Vanilla Extract
• 4 ounces Semi-Sweet Chocolate
• 1 tablespoon Unsalted Butter
• 1 cup Powdered Sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour the batter evenly into the prepared pans.
5. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
6. In a saucepan, heat the heavy cream over medium heat until steaming. In a separate bowl, whisk together the cornstarch, egg yolks, granulated sugar, and salt. Gradually whisk the hot cream into the egg mixture, then return the mixture to the saucepan.
7. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the unsalted butter and vanilla extract. Allow the custard to cool completely.
8. Once the cakes and custard are cooled, spread the custard evenly over one cake layer. Top with the second cake layer.
9. In a microwave-safe bowl, melt the semi-sweet chocolate and unsalted butter in 30-second intervals, stirring until smooth. Stir in the powdered sugar until well combined.
10. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 26g40%

Total Carbohydrate 45g15%

Sugars 30g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.