The Boston Cream Pie is a classic American dessert that combines the rich flavors of vanilla custard, tender cake layers, and a luscious chocolate ganache. Despite its name, the Boston Cream Pie is actually a cake rather than a traditional pie. This beloved dessert has a long and interesting history that dates back to the mid-19th century.

The origins of the Boston Cream Pie can be traced back to the Parker House Hotel in Boston, Massachusetts. The hotel’s head chef, Augustine Francois Anezin, is credited with creating this delectable dessert in 1856. Originally called the “Parker House Chocolate Cream Pie,” it quickly gained popularity among the hotel’s guests and became a staple on their menu.

The classic Boston Cream Pie consists of two layers of sponge cake filled with a rich vanilla custard and topped with a smooth layer of chocolate ganache. The cake itself is light and fluffy, providing a delicate base for the creamy custard and decadent chocolate topping.

Over the years, the recipe for Boston Cream Pie has evolved slightly, with variations appearing in different regions. However, the core components remain consistent, making it a timeless dessert loved by many. Today, it is often enjoyed on special occasions, holidays, or simply as a delicious treat to satisfy one’s sweet tooth.

PREP: 10 MIN. + COOLING

BAKE: 30 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

FOR THE CAKE:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

FOR THE CUSTARD FILLING:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract

FOR THE CHOCOLATE GANACHE:

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the custard filling. In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
8. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
9. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until chilled and set.
10. Once the cakes and custard are cooled, it’s time toassemble the Boston Cream Pie. Place one cake layer on a serving plate.
11. Spread the chilled custard evenly over the cake layer, leaving a small border around the edges.
12. Carefully place the second cake layer on top of the custard, pressing gently to secure it.
13. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute to soften, then whisk until the chocolate is completely melted and the ganache is smooth.
14. Pour the warm chocolate ganache over the top of the cake, allowing it to drip down the sides.
15. Use a spatula to spread the ganache evenly over the top of the cake, ensuring full coverage.
16. Refrigerate the Boston Cream Pie for at least 1 hour to allow the ganache to set.
17. Once chilled, the pie is ready to be served. Slice into pieces and enjoy!

NOTES:

• The Boston Cream Pie is a delightful combination of textures and flavors, with the tender cake, creamy custard, and rich chocolate ganache coming together harmoniously. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this iconic dessert is sure to impress.