Boston Cream Pie
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.
- 1 boxed white or yellow cake mix and ingredients called for on back
- 2 cups milk divided
- 2 egg yolks
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 8 oz. semi sweet chocolate
- 3/4 cup heavy cream
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.
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.
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.
- 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.
Calories: 466kcal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 390mg | Potassium: 242mg | Fiber: 2g | Sugar: 39g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 3mg