Boston Cream Pie

Total Time:
2 hr 55 min
10 min
2 hr 45 min


  • 1 cup plus 2 tablespoons sifted cake flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • Pastry cream, recipe follows
  • Ganache, recipe follows
  • Pastry Cream Filling:
  • 2 cups whole, 2 percent fat, or 1 percent fat milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped out
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter
  • Ganache:
  • 8 ounces semisweet chocolate
  • 1 cup heavy cream, boiling
  • Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

  • In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

  • Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

  • Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

  • To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

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4.1 70
I made this cake for the first time today and it turned out very well.I do however agree with other reviews that the batter needs to be doubled.I took my first cake out of the pan and realized that i needed to whip up another batch to make the cake a decent size. item not reviewed by moderator and published
Made this cake today. It came out amazing. Will definitely make again. item not reviewed by moderator and published
My custard cream came out looking like jello but everything else tasted really good item not reviewed by moderator and published
The recipe is poorly scaled, unfortunately. If you make this cake, scale the recipe for the pastry cream down by 1/3 - use 4 egg yolks instead of 6, and scale the other ingredients appropriately. If you use semi-sweet chocolate chips for the ganache, use 6 ounces of chocolate chips and 1/4 cup to 1/3 cup of heavy cream - the soy lecithin in the chips ensures that the ganache ends up too thin if you use the proportions listed, and the recipe isn't clear that the semisweet chocolate referenced in the recipe is akin to Baker's chocolate (which should use 4 oz. chocolate to 1/3 cup cream, per their site.) item not reviewed by moderator and published
<p>Glad to  back in touch with food network </p><p><br /></p> item not reviewed by moderator and published
Wow, I am so confused by some of the reviews. I followed the directions exactly for the ganache and the custard filling and had absolutely no issues! The custard came out AWESOME! It was thick, creamy, and had a sweet vanilla flavor. It spread very easily on my cake. I removed it from the heat as soon as I saw it thicken in the middle, and then stirred until the new deeper yellow was uniform throughout the mixture. It was originally frothy and light. If your custard was watery, it's possible that you did not heat it long enough? I followed Katie Moran's suggestion and only used 1/2 cup of cream to the 8oz of chocolate chips. This worked beautifully. The ganache was very smooth and creamy. It was just the right amount of thickness and was very easy to apply to the cake. The only downside is that I feel like it was a little too much ganache. Overall, it was a good experience. If you're making this for the first time: -1 Make sure you are really following the directions when it comes to the custard. Let it thicken before removing it from the heat, but not too much! Stir well. Let it set! Don't skip this step.  -2 Only use 1/2 cup of cream if you are using chocolate chips (per Katie Moran's advice) and -3 Allow items to cool before assembling. Let the cake cool before adding the custard. Allow the ganache to cool a bit before pouring it on your cake.<div><br /></div><div>Good luck! </div> item not reviewed by moderator and published
This was easy to follow, and though I haven't tasted it yet, I have tasted each component and they are delicious. To the people who got a runny ganache: did you use chocolate chips? If so, you need to use half the amount of cream, as chocolate chips have soy lecithin in them which thins them when melted. I'm glad I read the reviews before I made my ganache, as I was reminded of this important change. item not reviewed by moderator and published
dear food network gurus - have you actually made this cake? the cake was flat, could have been my fault, so I'll give it that. There was enough filling for 1 and a half cakes, cut back to maybe 4 egg yolks instead of 6, adjust the rest of the ingredients. And when to add the ganache? maybe let it cool a bit? and maybe use 4 oz of chocolate to 1/2 cup cream? the chocolate soup is all over the cake and there is far too much. My husband's birthday is today and I made this for him. I'm sure he will love it, but I am EXTREMELY disappointed item not reviewed by moderator and published
Cake was so easy to make and looks delish-I cheated and made Vanilla pudding from a box ( using less milk then required to make it thicker) On the Ganache I only used 1/3 cup cream and warmed in microwave-adding semi sweet chocolate chips to melt, cooled , then poured over cake- turned out fantastic! item not reviewed by moderator and published
I was heartily disappointed by the results of this recipe. The cake lacked flavor. The custard had the consistency of silly putty and was very bland. The icing was runny and bitter. Despite following the recipe exactly, my hopeful desert was a complete flop! item not reviewed by moderator and published
Made this recipe yesterday. Kept the ganache and cream in the refrigerator for about four hours before using. Cream was a little stiff, but manageable. Genache spread fine. My cake came out very heavy, ruined the presentation. Recipe calls for 3 mins of high speed mixing, before folding in the egg whites. Maybe I should have eliminated that step. item not reviewed by moderator and published
There is nothing wrong with the cake. I gave it 4 stars because I dont think the cake is tall enough. Nothing to do with flavor. My cake was not dense at all either. Maybe people are over mixing. I have not made the other components of the recipe yet. I wanted to make sure the cake was ok first. item not reviewed by moderator and published
I'm so glad I chose this recipe despite the negative reviews. It was easy to follow &amp; the result I got was outstanding. My cake was nice &amp; moist. A tad dense, but flavorful. My custard was delicious! I licked the spoon afterwards! My ganache was good too. The recipe makes a ton, but I just made truffles with the leftover. I also made sure to let the pie chill for 24 hrs before eating it. Make the custard first. It needs to chill for at least 2 hrs before you can use it. After I finished the custard, I made the cake. Then, I let it cool until the custard was ready. I used a cake pan instead of a pie plate &amp; got a pretty nice size sponge to work with. Don't rush things with this recipe. It's a bit time consuming, but remember, you're making all the components from scratch. If you want an authentic result, you have to put in the time. Overall, easy recipe &amp; a delicious result. Will definitely bake this again, but next time, I'll make it when I expect guests! = item not reviewed by moderator and published
Sorry Gale Gand: This recipe is Awful! Awful! Awful! Please remove this recipe! Cake: tasteless and heavy. Cream filling: Bland and tastes like cornstarch. Ganache: watery. I'm sad to have wasted so many fine ingredients, especially my vanilla beans! It ruined my husband's birthday treat. item not reviewed by moderator and published
One more opinion... This recipe makes a BOSTON pie that is traditional since early 20th century. I grew up on boston cream pie and THIS recipe makes the pie my family made..flavor and texture. Now, 21st century, e-mail, computers, etc. ...all of us can share opinions, etc. - Anyone who reads all of FoodTV recipe evals, this recipe is classic. - Anyone who has a family or cookbook recipe for Bostom Cream Pie...have a dessert party. - Make THIS recipe and your personal one. - Compare. - Ask/listen to your guests and give feedback to FoodTV company. Bottom line...this recipe makes a delicious pie.. Have fun!!! Annie, Fremont, CA item not reviewed by moderator and published
This pie was not good. The cake was very dense and there was way too little cake. Also, the custard was tasteless with a watery consistency. What I would suggest is double the amount of the cake ingredients (use a separate yellow cake recipe, or make half the amount of custard and ganache to avoid having left over pastry filling and icing. The only thing good about this recipe was the icing. Will not be making this again. item not reviewed by moderator and published
Excellent recipe. My family raved about it. The key is organization in each step, but overall easily doable. I will definitely be making it again. item not reviewed by moderator and published
This was very good. at first i thought that there wasn't enough cake but after i tried it i realized it was the perfect ratio of chocolate, custard, and cake i will deffinetly make this again. the only criticism i have is that the cake was a little dense item not reviewed by moderator and published
To be completely honest, I was short on time, so I used a boxed yellowcake mix, so I cannot review that. The filling and ganache were worth three stars. The filling was very good when eaten with the cake, but I don't think it tasted very good by its lonesome. I also think it was too thick- it was almost like a gelatin when chilled. I think perhaps using a little extra vanilla and cutting down on the cornstarch will fix those two problems. Even after chilling the ganache, it was VERY runny. I used the entire 12 oz bag of chocolate chips and I still ended up digging out some more chocolate from my cupboards to add. I also had a lot of ganache left over. You can easily reduce the recipe by half and get away with it. I will use this recipe again, but it required modifications. item not reviewed by moderator and published
My hubby's fav in Boston Cream Pie, today is his birthday so I tried this recipe...I doubled the cake part and did 2 9" cake halves, the custard and the ganache can almost do 2 cakes. I found the cake shrunk a good bit and looks a little dense, but I wont know until we try it tonight. I might put less cornstarch next time as well and make less ganache. BTW the ganache is to be poured over and the dessert chilled, for those who chilled it and used it like frosting... I will post my Husband's comments later... item not reviewed by moderator and published
Delicious, worth every egg yolk! The cake part was easy to make, except for when I had to fluff up the egg whites, they didn't form peaks, so I threw those egg whites out and started again to fluff the whites without the creme of tartar and it worked. I added the creme of tartar after the whites had fluffed. The ganache was also easy to make but next will cut in half, I had to much left over. I've never made pastry creme before, and it is a good idea to make the creme ahead of time bc it needs chilling time. The creme was not too difficult, just be prepared to keep on whisking while on the stove top, before you know if it might start sticking to the pan and it also gets thick relatively fast-don't be alarmed. I made this dessert for my brothers birthday and it was a hit-everybody put in their orders for their upcoming birthdays. item not reviewed by moderator and published
This was my first attempt at a Boston Creme Pie and I was surprised at how easy it was. I was kind of surprised at baking the cake part in a pie dish, but the shape worked out well. The custard is delicious!! and I had no problems with the chocolate. I would definately make this again and recommend to newbie bakers like myself! item not reviewed by moderator and published
I actually only used the cake portion of this recipe since it's the same as the one my grandma uses, and it is delicious! I definitely recommend doubling the cake recipe so the cake looks a little more substantial- and of course then you can eat more of it : item not reviewed by moderator and published
Chocolate glaze is very runny (not unlike Hershey's chocolate syrup Add hot cream in batches to melt the chocolate to the proper consistency. Pastry cream is too thick and springy (like a jellied paste Reduce cornstarch by at least 20%. The cake is very good. item not reviewed by moderator and published
Easily the best Boston cream pie I've ever made. For those that that the chocolate was too runny, the ganache needs to be cooled to the right temperature/thickness before glazing. The vanilla bean infusion made an amazing pastry cream. The cake was so light &amp; moist. All 3 elements worked perfectly. item not reviewed by moderator and published
This recipe was great and is really good for family gatherings and the cake is very light and fluffy item not reviewed by moderator and published
This was fantastic!!! The cake was moist and light. Make sure to fold the batter into egg whites slowly. I was impressed. This recipe was 100 times better than martha stewarts! item not reviewed by moderator and published
I will start off by saying Boston Cream Pie is my one of my favorites, but this recipe did not even come close to what a delicious Boston Cream Pie should be! I followed all directions to a 'T' and these are the results I recieved.... 1. the cake itself was more like a white cake instead of a yellow, and not much flavor to it at all! 2. the filling... I don't even know what to say about it! It was almost inedible to me, it tasted more like tapioca pudding than a custard filling that goes in a Boston Cream Pie! 3. the frosting was sooo bitter and too runny! I cannot believe I wasted my time and money on this recipe, I will never make this again! I think I will stick to the much more delicious store bought Boston Cream's never failed me! item not reviewed by moderator and published
It was an ok recipe. I think the chocolate was too over powering for it. The filling needed more flavor to it. Will try again, but with my own tweeks. item not reviewed by moderator and published
This pie was delicious i don't bake but i'm a very good cook.I used 3/4 cup of heavy cream in the ganache because it was a little thin with 1 cup.Also added 1 teas. instant coffee(per Ina Gartendelicious.I also forgot the butter in the pastry cream,but it tasted fine(there is enough cream and ganache for an 6 inch pie too.I will make this again. item not reviewed by moderator and published
This recipe was delicious and it was a big hit as a birthday cake. I split the batter and cooked in in two different pans. I cooked them at the same time. It took about ten minutes and rotated the pans about halfway through. I didn't have vanilla bean so I used about three teaspoons of vanilla extract for the cream filling and it was to die for. My family members who don't love sweets went back for seconds. Fairly easy to make and my family thinks I am a super star chef. item not reviewed by moderator and published
I used a spring form pan, greased and floured. I didn't have cake flour and forgot the butter in the pastry cream. It was still the BEST Boston Cream Pie I have eaten in my life, hands down! I'm making this again next week, except I will make two. item not reviewed by moderator and published
i haven't made it yet but it sounds so yummy! item not reviewed by moderator and published
I doubled the recipe as well to make it a higher cake for a birthday party. Should not have doubled the custard portion (but my kids enjoyed eating the leftovers!!) The ganache was too thin so I doubled the chocolate portion even more! All around amazing cake!!! jill, Leesburg, Virginia jacketsandjill item not reviewed by moderator and published
I Melted into this delicious Boston cream pie. My favorite one!!! item not reviewed by moderator and published
Before I make this, I want to verify that a pie plate is used instead of a cake pan. Can anyone let me know what they used? By the ingredients, it sounds like it would be 5 star. item not reviewed by moderator and published
I've always wanted to make a Boston Cream Pie and knew for sure Gale Gand would have the perfect recipe (I'm a big fan of her stuff, always such hits! Anyway, the cake is gloriously springy and light, and the pastry cream is absolute heaven. Don't skimp on any ingredients and don't substitute anything! Excellent tips from "kasiekirk" by the way: add a little lemon zest to the batter and make truffles out of the left over ganache! item not reviewed by moderator and published
This is a WONDERFUL recipe. I'm somewhat of an expert baker, myself, and I have to say.. If you didn't like this recipe, you either don't like boston cream pie, or you did something wrong. The ganache is more than double what you'll need, but if you let it set, you can scoop it out into balls, roll in cocoa powder, and voila.. Truffles. I did add some lemon zest to the cake batter, but that's because i like a little lemon to accentuate and brighten the other flavors. item not reviewed by moderator and published
the cake was delicious and the recipe was great, i'd just double the recipe to make a good sized cake. the recipe says to make one 9 inch cake and cut it in half horizantally, but the one i made was far too small to do that, so i made another. the cake was a good size with the two layers, and it came out beautiful and delicious! item not reviewed by moderator and published
I had already made my cakes and was just looking for the pastry cream recipe. This one was good but I found it to be a little thick and had a bit of an eggy taste. I only had fat free milk and whipping cream so I used 1 1/2 cups of the milk and 1/2 c. of the cream. Might have been the reason for it becoming too thick. But it was good enough for me to give it another try using either 1% or 2% milk. Also my vanilla beans were expired so next time I'll just use vanilla extract which might help give it more or a vanilla taste and less of an egg taste. item not reviewed by moderator and published
There were so many completely different recipes on-line for Boston cream pie, I finally thought I'd use this one and am very happy that I did. Everyone loved it. Followed as written, although didn't have a vanilla bean, so used 1/2 tbsp of vanilla paste. Everything turned out fine - and delicious. The pastry cream was tempting to eat before filling the cake! If you think you will have too much ganache, drizzle some on the pastry cream before putting on the top cake layer and pouring the rest over the top - you'll have an extra chocolate hit on the cake. item not reviewed by moderator and published
I followed the recipe as written. Only tweak was to add two very tiny drops of orange flavoring oil (NOT extract) to the pastry cream. It seemed to intensify the vanilla. Turned out quite well; pleased with the results! item not reviewed by moderator and published
Worth the extra effort...don't settle for imitations that use pudding and cake mixes. I added 1/4 teaspoon of pure almond extract to the cake batter and it was wonderful! I also reduced the ganache and used 6 ounces of chocolate, but have to recommend Ghiradelli chocolate over others, it was incredible! item not reviewed by moderator and published
#1...This is FANTASTIC!!! #2...Don't you DARE use a dumb cake mix or pudding mix. Follow the directions and it will be perfection. Pudding mix? Are you serious, people? This is no kid's birthday cake with sprinkles. Make the custard! #3...with the ganache leftovers...I chilled the cake and put a second layer on top. Definitely not too much. It was a HUGE hit at my hubby's birthday. This is one I'll be writing down. Good luck! item not reviewed by moderator and published
This dessert isn't meant to scream any particular flavor. It's a subtle creation that is indicative of original New England recipes. It's also a recipe from a professional published baker. And it's an insult to Ms. Gand to think you know better than her how to bake anything. Baking is a science. You can't add more eggs, substitute butter for the oil or add a pudding mix without changing the recipe completely. It's no wonder yours didn't turn out so well. And if you want to get published there are lots of websites out there that will accept anything whether it's edible or not. I personally read the reviews to see what people thought of THIS recipe. I don't care about what you thought made it better. Because clearly, some of you don't get what a Boston Cream Pie is all about. This recipe is the one to use. So what if you have some chocolate left over. It will keep in the fridge until you think of something else to do with it. item not reviewed by moderator and published
Really loved this recipe, but agree with others about too much ganache. I cut the recipe by 1/4, but will reduce by 1/2 next time. Other than that, really enjoyed this, especially the delicious custard. Cake fell quite a bit after coming out of the oven, but tasted just fine. Yum! item not reviewed by moderator and published
I read a lot of reviews, but went ahead and made it just as the recipe instructs and it was fantastic! item not reviewed by moderator and published
I followed this recipe to the "T" with the exception that I followed some of the advice of cutting the ganache in half. The cake was without flavor and not as moist or heavy as i would have preferred. It smelled great but didn't have much flavor. Next time I'll add some vanilla extract and some instant vanilla pudding to the cake. The custard tasted okay but needed maybe 1/4 c more sugar. No complaints on the amount of custard.. just the need for more sweetness.The ganache was also good but would have been a better compliment if the rest of the cake/filling were sweeter. item not reviewed by moderator and published
I made this for my college friends one night in cupcake tins to make mini boston cream pies and everyone loved them, then the next day i made a regular size pie for my family. The recipe is perfect and i had a lot of the chocolate left over, so we all ate it with anything we thought chocolate would be good on (everything). item not reviewed by moderator and published
There is nothing wrong with the recipe if you are not expecting it to turn out like a yellow cake with chocolate frosting. The cake is supposed to be mild, moist, and dense. you can add vanilla or almond extract if you want extra flavor with out changing the chemistry of the batter. If you havn't made a custard before, just make sure to watch the pan and keep stirring; it will thicken very quickly after a few minutes and is easy to burn or get lumpy. The ganache is supposed to be runny. i was fine with about 1/2 of the recipe. item not reviewed by moderator and published
We had Boston Cream Pie at its birth place in Boston a couple of weeks ago (at the Omni Parker Hotel) and this recipe looks right on. It is true that the cake doesn't have much flavor but then if you modify it... it's not Boston Cream Pie anymore.. right? It's your own version... which is fine of course. Personally, I like the idea of adding a bit of lemon zest to the cake batter. The picture doesn't show that much filling so maybe it isn't true to the recipe (?) The filling should be close to 2/3 " thick. Also.. maybe increasing the cake batter by one half to make it a bit higher might be a good idea. An easy way to slice the cake in half is by using unflavored dental floss. It works like a charm and no crumbs! item not reviewed by moderator and published
My husband loved this recipe! The filling had an unfortunate accident (that is to say we couldn't keep out fingers out of it) so it was actually a bit scanty on the filling. Filling also makes a great cream puff filling! item not reviewed by moderator and published
This was a terrific recipe that needs only two tweeks. 1-Add a cup of vanilla pudding to the cake mix recipe for moistness. 2-Make sure you chill the ganache thoroughly for spreadability. My family absolutely LOVED this. This is great for home or for entertaining. I plan to make it for guests in the future. I disagree that there's too much filling. There's JUST the right amount. This tastes as good as one you might get in a restaurant. item not reviewed by moderator and published
Got pretty good results from this, despite a couple of texture/consistency problems. My husband and I both loved it! The cake itself came out a bit dense, and was not completely cooked in the middle after 35 minutes. Don't know if this is because I sub'd melted butter for the oil and increased 2 eggs to 4. Would have liked the cake to be a bit lighter. As others have said, cake alone tastes a little plain, but then, it's really all about the filling and the chocolate glaze, isn't it? You could add a teaspoon or two of lemon or orange zest, or almond extract, to the batter to crank up the flavor. I used instant vanilla pudding (3.8 oz. box) in place of the custard filling. Saved time, money, and works just as well IMO. The ganache was too thin, AND made way too much; I would suggest cutting the quantities of chocolate and cream in half (or using only half of the ganache and saving the rest), and then possibly reducing the amount of cream a little to make the ganache thicker. Even after adding arrowroot and chilling it in the refrigerator for an hour, it was still barely thick enough to stay atop the cake without dripping down the sides. All in all, great cake and worth the time/effort it takes to make it (4-5 hours overall). I will definitely make it again, with adjustments as suggested above. item not reviewed by moderator and published
Don't even think about making Sandra Lee's version... item not reviewed by moderator and published
Made this cake for my family as a fun dessert and they absolutely LOVED IT! The next time, I will double the ingredients for the cake so the creme filling will have more balance (it was alot). Also, after making the ganache, let cool at room temperature and then place in the refrig for a nice thick chocolate covering. Will definitely make this again. item not reviewed by moderator and published
i have been looking for Boston Cream Pie recipies for a while when i found this one. after going through quite a few, i realized this one is way over complicated. the cake recipie can be simplified and made healthier. item not reviewed by moderator and published
I made this for my birthday. (I like my own baking better than store bought.) This was an excellent recipe. When slicing a cake layer it helps to thoroughly chill it, makes it much easier to slice. Completely chill the pastry filling before using. I also chilled the ganache to thicken it so it wouldn't run all over the sides too much. There was a lot of filling but it worked well and tasted great. I didn't use all the ganache (also excellent) so I have some extra for another dessert. (After slicing the 9-inch layer, they were thin but Boston Cream Pie should be that way. If you prefer a thicker layer, you could use an 8-inch pan and use less filling and ganache - less surface area.) Thanks Gale, this made my birthday special. item not reviewed by moderator and published
I used two (9-inch) pans, rather than cutting one large layer and thought it turned out fine. Be sure to allow the filling and topping to cool to let them set-up properly before spreading. I thought the ganache topping was too thick and overwhelming and next time, I will cut the ganache by half. Even though the cake was light and moist, it did not have much flavor. Most of the flavor came from the filling and the topping. item not reviewed by moderator and published
followed the directions verbatem, and turned out great item not reviewed by moderator and published
This recipe was extremely easy to make but I thought it made too much custard and way too much ganache for the size of the pie. Next time, I'm going to make 2 9-inch cakes instead of one and definitely will decrease the amount of ganache. In any case...the pie tasted delicious and will make it again!! item not reviewed by moderator and published
The pastry cream and ganache on this were fine - I did take to heart some earlier reviews and decreased the cornstarch in the cream by about 1/3, but my real problem with this recipe was the cake. It had no real flavor to speak of, but tasted like a biscuit. Not good, look elsewhere. item not reviewed by moderator and published
Don't waste your chocolate for the ganache. Half of the ganache was more than enough and it still made a pretty thick layer (too much in my opinion) People scraped the ganache layer off because it was too much. The recipe for the cake needs to be increased by 1/3. The first cake that I made was way too thin. I had to trash it and make it again because I inverted it when it was still too warm. It shrinks a lot. The custard was good, but too thick. I added 1/4 extra cup of milk before spreading it, otherwise it would have squashed the bottom layer of cake. Good flavor though. item not reviewed by moderator and published
I made this and it was absolutely deliscious. You should open a bakery with this recipe, it was awesome. I wish you good luck with other recipes, because this one is the best in my recipe box!!! item not reviewed by moderator and published
I made this recipe for mey birthday cake, and I was slightly disappointed. The cake and custard were okay together, but the ganache had a tough, gummy consistency. I won't be making this again. item not reviewed by moderator and published
My husband's favorite donut is the boston cream, well I made this for his b-day today and wow! couldn't have been easier or more impressive when done.He loved it! I also used extract with great success. Thanks. item not reviewed by moderator and published
stupid me, when i was cutting the cake into 2 halves, i cut too close to the top layer and it just fell apart. it did look good though. my only concern was the ganache- it looked runny, like it would rather soak into the cake rather than on the cake. maybe you should just refridgerate it for a minute or two. however, i will be making this again and much much more careful next time! item not reviewed by moderator and published
My husband is the ultimate conssieour of Boston cream pies and this was his favorite by far! Very easy and has a beautiful presentation. The only slight problem that I had was that I could find any whole vanilla beans so I just substitued extract and it was still wonderful. item not reviewed by moderator and published
Rich and creamy custard combined with a light cake and dark chocolate ganache...what more could you ask for? Boston Cream Pie, oh so good! item not reviewed by moderator and published
I've searched high and low for a great recipe for boston cream pie and this is it! item not reviewed by moderator and published

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