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 l———–
1 c Sugar
2/3 c Milk
1 3/4 c All-purpose flour
——-vanilla egg c——–
1/3 c Cornstarch
2 1/2 c Milk
——–chocolate g———
1 tb Butter
1/4 c Milk
1/4 c Butter, softened
3 Large eggs
1 ts Vanilla
2 ts Baking powder
2/3 c Sugar
1/4 ts Salt
4 Large egg yolks,lightly beat
3 1 oz. chocolate squares
1/3 c Confectioners’ sugar
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
14 servings
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