The best delicious Boston Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Boston Cream Pie recipe today!
Hello my friends, this Boston Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Boston Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Boston Cream Pie.
What Makes This Boston Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Boston Cream Pie.
Ready to make this Boston Cream Pie Recipe? Let’s do it!
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-CAKE LAYERS-
1/4 c Butter,softened
1 c Sugar
3 ea Large eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder
CUSTARD
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 ea Large eggs yolks,lightly bea
-GLAZE-
3 oz Milk chocolate
1 x Or semisweet chocolate
1 tb Butter
1/3 c Confectioners’ sugar
1/4 c Milk
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″
round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
baking powder about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick
inserted in center of each layer comes out clean.Remove layers to
wire racks to cool completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch
and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1
minute until mixture boils rapidly and thickens.Remove from heat;
very slowly pour lightly beaten egg yolks into hot mixture,stirring
rapidly and constantly to blend and keep smooth.Return mixture to low
heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir
in 1 tbsp. vanilla.Cool completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat,
melt chocolate and 1 tbsp. butter,stirring frequently until blended
and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup
milk until blended and smooth.Keep warm,covered. To assemble: Using
sharp serrated knife,carefully cut cooled layers in half
horizontally.Place one layer,cut side up,on serving platter; spread
with 1/3 cooled custard.Repeat with remaining cake layers and
custard,ending with cake layer,cut side down.Spoon warm glaze over
top of cake,letting mixture drip down sides.Makes 12 to 16 servings.
Yields
12 Servings
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