Boston Cream Pie
Boston cream pie is really a cake, not a pie — the name comes from an era before cake pans were common, when it was baked in a pie tin. First served at Boston's Parker House hotel in the 1850s, it's since become the official dessert of Massachusetts: two rounds of sponge cake sandwiching vanilla pastry cream, finished with a poured chocolate glaze.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 4 large eggs
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1/3 cup (80ml) whole milk, warmed
- For the custard: 2 cups milk, 1/2 cup sugar, 4 egg yolks, 1/3 cup cornstarch, 1 tsp vanilla
- For the glaze: 4oz chocolate + 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round pans.
- Whip the eggs and sugar until pale and tripled in volume, about 8 minutes. Fold in the flour and baking powder, then fold in the warm milk and vanilla.
- Divide between the pans and bake for 20-25 minutes, until springy. Cool completely.
- For the custard, whisk the sugar, egg yolks, and cornstarch together, then whisk in warm milk. Cook over medium heat, whisking constantly, until thick. Stir in vanilla and chill completely.
- Place one cake layer on a plate, spread the chilled custard on top, and place the second layer over it.
- Heat the cream, pour over the chopped chocolate, stir until smooth, and pour over the top of the cake, letting it drip down the sides.
Tips
- Chill the custard fully before assembling, or it will run out the sides once the cake is cut.
- Whisk the custard constantly while it cooks to avoid scrambling the egg yolks.
- Refrigerate the assembled cake for at least an hour before slicing for cleaner cuts.
Frequently Asked Questions
Why is it called a pie if it's a cake?
It dates back to when cake pans and pie tins were often the same shape, and the name simply stuck even as the recipe developed into a layered cake.
Can I use pudding mix instead of homemade custard?
Yes, a good-quality instant vanilla pudding is a reasonable shortcut, though homemade custard has a richer flavor.
