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Homemade Boston Cream Pie

Homemade Boston Cream Pie
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Indulge in a classic treat with this homemade Boston Cream Pie recipe! A tender sponge cake, creamy custard filling, and rich chocolate glaze combine for a truly decadent dessert.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • For the Custard:
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Glaze:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Make the Custard: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  9. Remove from heat and whisk in egg yolks one at a time, whisking constantly to prevent curdling.
  10. Return to heat and cook for 1 minute more, stirring constantly.
  11. Remove from heat and stir in butter and vanilla extract.
  12. Pour custard into a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until chilled.
  13. Make the Chocolate Glaze: Place chocolate in a heatproof bowl.
  14. In a small saucepan, heat heavy cream over medium heat until just simmering.
  15. Pour hot cream over chocolate and let sit for 1 minute. Stir until smooth.
  16. Assemble the Pie: Slice the cooled cake in half horizontally.
  17. Place one layer on a serving plate and spread evenly with the chilled custard.
  18. Top with the second cake layer.
  19. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
  20. Refrigerate for at least 30 minutes to allow the glaze to set before serving.

Notes

For an extra touch, dust the top of the Boston Cream Pie with powdered sugar before serving.

Find it online: https://busymomsimplenutrition.com/homemade-boston-cream-pie/