How to Make a Boston Cream Pie

Whip up an American classic: Boston cream pie from Food Network Magazine.

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Photo By: Kana Okada ©2010

Impress everyone with a chocolate-draped Boston Cream Pie. Photographs by Kana Okada

Get the Recipe: Boston Cream Pie

Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.

Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl. Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.

Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.

Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long, serrated knife.

Place the bottom half of the cake cut side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut side down, pressing gently.

Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.

Next Up

How to Make Hard-Boiled Eggs in the Oven

"Hard-boiling" eggs in the oven is perfect for making large batches of eggs, and it offers consistent results with little fuss or attention required.