Easy Boston Cream Pie Recipe Recipe Cards

BOSTON CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

HOMEMADE BOSTON CREAM PIE

Steps:

• Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it's simple just to use your hand. Beat the egg yolks until smooth and set aside.
• In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture. Then slowly pour that combined egg yolk/ milk mixture back into the pan with the rest of the milk. Whisk continuously until mixture thickens. Remove from heat and stir in vanilla.
• Pour custard into a bowl and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with non-stick baking spray. You can also cut out a round of parchment paper and place it on the bottom of your cake pan or use a springform cake pan.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds.
• Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth.
• Let sit 30 minutes to 1 hour, so that ganache cools and thickens slightly.
• To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut.
• Insert a long, thin knife into the middle of the cake and begin cutting horizontally, working around the entire cake until you can remove the top half. You can inset toothpicks around the cake to use as a guide, or just wing it!
• Place the bottom layer of the cake on a serving plate with the cut side up. Spread custard over bottom layer. Place top level of cake with the cut side down, on top of the custard.
• Pour ganache over top of cake, tilting the cake slightly to guide it and letting some glaze drizzle down side of cake. If you begin topping cake with the ganache and most is sliding down off the cake, stop and let both cool another hour. Then continue with pouring cooler ganache on top of cake.
• Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

BOSTON CREAM PIE

Steps:

• To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 3. Cook, stirring continuously, over medium heat until mixture begins to thicken and bubble.
• 4. Simmer for 1-2 minutes, then remove from heat. Be careful not to boil the mixture, you want to just simmer it a bit.
• 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly.
• . Place everything back in the pan and the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. Don't boil for longer than 2 minutes, or you can overcook it and it'll actually break down, rather than get thicker.
• . Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn't get a film on top and set in the fridge to cool completely. 8.
• To make the cake layers, prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 9. C
• mbine the flour, baking powder and salt in a medium sized bowl and set aside. 10.
• dd the butter, sugar and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 11.
• dd the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 12.
• dd half of the dry ingredients to the batter and mix until mostly combined. 13.
• dd the milk and mix until well combined. The batter will look a little curdled, but that's ok. 14. Ad
• the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 15. Di
• ide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 16. Re
• ove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 17. To
• put the cake together, use a large serrated knife to remove any domes from the tops of the cakes so they are flat. 18. Pl
• ce first cake layer on a serving platter, then top with the pastry cream. If needed, give the pastry cream a good stir with a whisk to smooth it out before adding it to the cake 19. Ad
• the second cake layer to the top of the cake. 20. To
• make the chocolate ganache, add the chocolate chips and corn syrup to a medium bowl. 21. He
• t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth. 22. Po
• r the chocolate on top of the cake, in the center, then spread out towards the edges, letting some of the chocolate drip down the sides. 23. Re
• rigerate cake until ready to serve. Cake is best if eaten within 2-3 days and well covered.

BOSTON CREAM PIE COOKIE BITES

Steps:

• Preheat oven to 350°F.
• Prepare a mini muffin pan by spraying with nonstick cooking spray.
• In a mixing bowl, whisk yellow cake mix to remove any lumps. Add softened butter and eggs to the mix and combine with a hand mixer until dough is thick and sticky.
• Using a half tablespoon, put a mound of cookie dough into each muffin cup. Press the dough down to create a level cookie.
• Bake for 7 to 8 minutes. Do not overcook as they will set up as they cool. Remove from the oven and let the cookies cool for 4 to 5 minutes.
• Once cooled, use the end of the wooden spoon to create an indentation in the middle of each cookie. Move cookies to a cooling rack and let them cool completely.

BOSTON DREAM CREAM PIE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch round cake pan; line with wax paper.
• Beat together egg yolks and vanilla at medium speed until blended.
• Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
• Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
• Sift flour over mixture; fold in gently. Do not overmix.
• Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
• Loosen cake by running a metal spatula around sides of pan.
• Invert cake onto a wire rack.
• Remove pan, leaving waxed paper on cake.
• Turn cake right side up.
• Cool completely on rack.
• Meanwhile, prepare filling:.
• In a saucepan, mix together sugar and flour.
• Gradually whisk in milk, then egg yolks, vanilla and salt.
• Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
• Strain through a fine sieve into a bowl.
• Press plastic wrap on surface.
• Chill for 30 minutes.
• Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
• Place the bottom layer on a serving plate.
• Spread evenly with filling.
• Top with remaining cake layer.
• To prepare glaze:
• In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
• Add chocolate: let stand for 1 minute.
• Whisk until smooth.
• Gradually pour glaze over cake, allowing it to drip down sides.
• Let stand until glaze sets.
• Serve with whipped cream and a cherry.
• Enjoy.

EASY BOSTON CREAM CAKE

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

KRAFT® BOSTON CREAM PIE

Steps:

• Beat pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
• Stack cake layers on serving plate, spreading pudding mixture between layers.
• Microwave chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.