Boston Cream Pie

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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.

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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.

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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.

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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.

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followed the directions verbatem, and turned out great

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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!!

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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.

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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.

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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!!!

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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.