Boston Cream Pie

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I only used the filling and it was the best. You dont even need the heavy wipping cream if you dont want to use it. It was sooooo tasty I was eating it by the spoon full. Was also great in the cake.

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Agree with most of the previous reviews and add - find a different recipe. The cake is dense (like a cross between a biscuit and pound cake while the filling is ridiculous (whip cream makes it way too wet and looses the custard filling flavor.
I've had and loved Boston Cream Pie and this recipe bites!

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I am a great baker{ if I do say so myself} and I'm a New Englander, and the cake was WAY too dense and had way too much butter. If you want to make it from sratch, go to another sight or e-mail Sandra Lee who will probably tell you to use a vanilla cake mix, instant vanilla pudding and give you a FABULOUS chocolate "drizzle" frosting and it will be great.

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This was a perfect dessert for my wife and me, we are just now starting to teach ourselves how to bake, and this recipe came out so wonderfully that it has given us the "SWAGGER" to try a more "RISKY" recipe in the near future. Thank You FOOD NETWORK!


With a Full Stomach,

Jim Walter

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the ganache was DELICIOUS!! I lived in Boston for years and this ganache was by far the very best I've had. The cake was pretty good too. The custard was light, not really like custard, but still good.

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This recipe is not very good at all. The cake has so much butter, it becomes too dense. The cream doesn't need the whipped cream in it. Doesn't take like a true boston cream. The chocolate glaze was excellent, make sure you put it on thin.

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Cake part was nice, ganache was nice. Filling was awesome custard until I added the whipped cream. Then it was a soupy mess (although it tasted ok. I would make again but use the custard without the whipped cream.