When it comes to easy, semi-homemade desserts this Boston Cream Pie is one you will want to whip up more than once. Tasty, filling and absolutely fun.
Growing up, Boston Cream Pie was one of my mother’s favorite desserts in the world. I’m a cake person so naturally it became one of my favorites too.
If you are ever a Walmart shopper they usually have in their cooler bakery section Boston Cream Pie at a reduced price and I always snatch that up when I get a chance.
There is something about the fluffy layers of cake, cream center and chocolate ganache topping that really gets me. The flavors together are just amazing.
This recipe is semi-homemade, I say that because the cake layers come from a cake mix, but the cream filling and ganache are made from scratch.
I have nothing against anything semi-homemade, especially when it comes to this deliciously easy Boston Cream Pie.
WHY THIS RECPIE WORKS:
- Using a boxed cake mix really speeds up the cooking time for this recipe.
- The homemade filling is the perfect thickness where it is not leaking out of the cake.
- The ganache is simple and easy to whip up and is versatile for many different recipes.
So this has naturally become one of the cakes that we make often at home with ease. Do you want to learn how you can make this easy recipe?
HOW TO MAKE BOSTON CREAM PIE, STEP BY STEP:
- Preheat your oven to 350 degrees F and prepare your cake mix according to box instructions.
- Pour into two greased and lined 8″ round cake pans and bake in oven according to box time, remove and cool.
- Meanwhile make your pastry cream filling by adding 1 1/2 cups of milk to a boil in a medium saucepan, once boiling remove from heat and cool 1-2 minutes.
- In a medium bowl add your remaining 1/2 cup milk, sugar, egg yolks and cornstarch.
- Whisk this all together until it’s blended then slowly temper your hot milk mixture into your egg mixture until combined then place back on stove to thicken.
- Remove from heat and add in your vanilla extract and whisk to combine.
- Pour pastry mixture through fine mesh sieve to get out the lumps.
- Stir in bowl to make sure everything is combined.
- Fill the center of your cake with cream and top with ganache.
I really can’t express to you how much I LOVE Boston Cream Pie. Seriously, it’s just like so many simple flavors that come together so well.
WHY IS IT CALLED A PIE?
Through the research that I’ve done on this topic is that this dessert originates from New England and Pennsylvania. They were well known for their pies and cakes.
The lore says that in the early 19th century it was more common to find pie tins than cake pans, so this concoction ultimately in the end ended up being called a pie.
But I’m not going to complain, you could call it some off the wall or vulgar name and I’d still eat the whole thing because, yum and why not, it’s just a name!
Also the Boston cream portion of the name is because the filling is a cream that is different from another well known one like Bavarian cream that uses heavy cream whereas this does not.
Just look at that inside, omg yum, are you drooling yet? Because I sure am. I wish you could just have like smell-o-screen because that would absolutely help.
Now I just love me some vanilla/chocolate dessert action, some of my favorite vanilla and chocolate desserts include:
Honestly this list could go on forever but then I would get nowhere and that would’t be productive at all.
HOW TO STORE:
While this cake can be at room temperature for a short while the cream center is perishable and should be refrigerated. This will keep in the refrigerator for up to 4-5 days.
I do not recommend freezing this cake, as the cream has the possibility of separating when thawed. You can always freeze your cake layers for later use though.
This Boston Cream Pie Recipe is really one for the books, it is super easy and it is fun. My kids adore it, I adore it, it’s not that complicated.
How can you really go wrong with this recipe? That is the main question. Now I’m not saying I’m the best baker in the world, and I certainly do not do complicated.
That is why I wanted to share my favorite Boston Cream Pie with you guys today because it’s a good mixture of homemade and not, if you get my drift.
TIPS AND TRICKS:
- If you want a thinner but wider cake, use 2 9″ round cake pans.
- Refrigerate your cake before putting your ganache over the top, this helps the ganache cool down more when you pour it over the top.
- Make sure you refrigerate any leftovers as the filling is perishable.
- Let the filling cool slightly before spreading onto your bottom cake layer.
If you are looking for a delicious cake recipe that does not disappoint then you have to make this Boston Cream Pie, you will fall in love just like our family!
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Boston Cream Pie
Ingredients
Cake:
- 1 boxed white or yellow cake mix and ingredients called for on back
Pastry Cream:
- 2 cups milk divided
- 2 egg yolks
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
Ganache:
- 8 oz. semi sweet chocolate
- 3/4 cup heavy cream
Instructions
- Preheat your oven to 350 degrees and prepare 2 8-inch cakes according to the instructions on the back of the box.
- While the cakes are baking, prepare the pastry cream by first bringing 1 1/2 cups of milk to a boil in a medium saucepan.
- In a medium bowl combine the remaining ½ cup milk, egg yolks, sugar, and cornstarch and mix to combine and set aside.
- Once the milk is boiling remove from heat and allow to cool for 1-2 minutes.
- Temper the eggs by SLOWLY adding in the hot milk to the egg mixture while whisking vigorously. Once
- all the milk is mixed in with the egg mixture, pour the mixture back into the saucepan and heat on med-high heat until thickened.
- Remove from heat and add in the vanilla extract and mix well.
- Pour the pastry cream through a sieve to make sure there are no pieces of egg remaining and to assure the cream will be nice and smooth.
Assembly:
- Take one 8-inch cake round and place it down on a cake stand and top with the pastry cream. Carefully add the other cake layer on top and gently press down.
- Place the cake in the refrigerator while you prepare the ganache.
Ganache:
- Add your chocolate into bowl, set aside.
- Place 3/4 cup of heavy cream into a small saucepan and heat to a gentle boil. Pour over the semi-sweet
- chocolate and allow to sit for 2-3 minutes and then whisk until smooth.
- Allow to sit for 2-3 minutes to cool slightly.
- Remove the cake from the refrigerator and carefully pour the ganache over the top of the cake and spread out using an offset spatula.
Notes
- If you want a thinner but wider cake, use 2 9" round cake pans.
- Refrigerate your cake before putting your ganache over the top, this helps the ganache cool down more when you pour it over the top.
- Make sure you refrigerate any leftovers as the filling is perishable.
- Let the filling cool slightly before spreading onto your bottom cake layer.
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