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.

View All

Cooking Tips
More Recipes and Ideas
4.1 64
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 & the result I got was outstanding. My cake was nice & 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 & 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 & 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

This recipe is featured in:

Holiday Baking & Dessert Recipes