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Boston Cream Pie Recipe

Boston Cream Pie

Courtesy Gale Gand

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 11-20 of 55

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  • on February 12, 2012

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    This recipe was great and is really good for family gatherings and the cake is very light and fluffy

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  • on January 15, 2012

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    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!

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  • on January 07, 2012

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    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 Pie...it's never failed me!

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  • on November 09, 2011

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    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.

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  • on November 07, 2011

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    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.

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  • on August 07, 2011

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    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.

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  • on July 15, 2011

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    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.

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  • on June 30, 2011

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    i haven't made it yet but it sounds so yummy!

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  • on May 22, 2011

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    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

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  • on April 23, 2011

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    I Melted into this delicious Boston cream pie. My favorite one!!!

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