Homemade Boston Cream Pie

If you’re looking for a sweet treat that’s easy to prepare (and even easier to enjoy) but that you don’t want to look easy, then you’re looking in the right place with this homemade Boston cream pie recipe. The finished product will look ready for the display case of a high-end bakery, and it will be welcome on the plates of your dinner guests.

Granted, it’s a pretty involved prep and baking process, but if you follow the steps carefully, this dessert will come out delicious every time. And once you have the base recipe mastered, you can try your own original spins on this Boston cream pie, too.

Homemade Boston Cream Pie Ingredients

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• Sugar: This 1/3 cup of sugar is for the custard. You’ll be using a lot of sugar, so keep your measurements clear.
• Cornstarch: The cornstarch helps ensure the custard has the right consistency. Don’t use more than 3 tablespoons or… it won’t.
• Milk: Whole milk works best for this custard, but you can use 2% if need be. Skim milk won’t do, unless you can add a splash of cream to thicken things up.
• Egg yolks: If your eggs are on the smaller side, consider using three yolks instead of two larger yolks.
• Butter: The butter should be slightly softened for use in this recipe, so get it out of the fridge a while before you start the cooking process.
• Vanilla extract: Just 1 teaspoon of vanilla extract is all you need, as it is potent stuff.

Cake

• Sugar: Here’s your second use of sugar, and in this case you need an entire cup of the sweet stuff.
• Shortening: You can use plant-based shortening if you’d rather not use an animal-based product.
• Eggs: These two large eggs need to be at room temperature before you use them, so get them out of the fridge well ahead of time.
• Vanilla extract: Here again a single teaspoon of vanilla extract is all you need.
• All-purpose flour: All-purpose flour forms the backbone of this cake; the fresher it is, the better.
• Baking powder: It’s hard to overstate how important baking powder is; without it, so many baked goods, such as this Boston cream pie, simply could not have the right texture.
• Whole milk: Here again whole milk is the best choice, so use it if you have it.

Glaze

• Water: Be precise measuring the 3 tablespoons of water; proportions matter in this glaze.
• Butter: Here again presoftened butter will make the cooking process a bit easier for you.
• Baking cocoa: More rich and complex than sweet in flavor, baking cocoa is a wonderful addition to this glaze.
• Confectioners’ sugar: That’s right, more sugar—but this time, it’s finely processed confectioners’ sugar you’ll be using to make a smooth glaze.
• Vanilla extract: Just a bit more vanilla extract for you!

Directions

Step 1: Prepare the custard

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To make the custard, in a heavy saucepan, mix the sugar and cornstarch, then whisk in the milk and egg yolks. Cook and stir over medium heat, bringing the mixture to a gentle boil. Cook and stir for one minute, then remove the pan from the heat. Stir in the butter until it has melted, then immediately transfer the liquid to a clean bowl and stir in the vanilla extract. Press plastic wrap down onto the surface of the filling, and then let it rest for 30 minutes. Then, refrigerate the custard until it’s cold.

Step 2: Make the cake layers

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While the custard is chilling, make the cake layers. First, preheat the oven to 375°F. Then, line the bottoms of two greased 8-inch round baking pans with parchment, grease the paper and dust it with flour. In a large bowl, cream the sugar and shortening together until the mixture grows light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla. Next, in another bowl, whisk together the flour, baking powder and salt, and then add the dry ingredients into the creamed mixture alternately with the milk, beating well after each addition.

Step 3: Bake the cake

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Transfer the cake batter to the prepared pans and bake the cake halves until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool the cake halves in their pans for 10 minutes before removing them to wire racks. Remove the paper and let them cool completely.

Step 4: Prepare the glaze

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For the glaze, in a small saucepan, bring the water and butter to a simmer. Then, immediately remove the pan from the heat and whisk in the cocoa powder. Next, beat in the confectioners’ sugar and vanilla until the blend is smooth, and let it cool slightly.

Step 5: Form the cream pie

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Place one cake layer on a serving plate and spread the cold custard over it. Then, top that with the second cake layer. Finally, spoon the still-warm chocolate glaze over the top, allowing it to drip down the sides of the cake. Refrigerate your homemade Boston cream pie until serving.

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Homemade Boston Cream Pie Variations

• Use a vanilla glaze: You can leave the cocoa out of the glaze, adding a bit of whipped topping in its place.
• Make a chocolate cake: Adding baking cocoa to the cake batter will produce a delicious chocolate cake that will pair quite well with the custard.
• Use almond extract: For a nutty twist on this cream pie, use almond extract instead of vanilla extract.

How to Store Homemade Boston Cream Pie

This pie can be stored uncovered in the fridge for up to two days or in an airtight container in the fridge for three days.

Can you freeze Boston cream pie?

Yes, you can freeze this pie in an airtight container for up to two months.

Homemade Boston Cream Pie Tips

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Why do eggs need to be at room temperature for baking?

Eggs are best at room temperature for baking because they mix better with batter, whip more easily and help baked goods rise better and have a lighter, fluffier texture. Room-temperature eggs also blend more easily with fat and sugar, which helps the batter emulsify well. This leads to a moist, even texture and proper cake rise.