Easy Boston Cream Pie Recipe Recipe For Deviled

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BOSTON CREAM PIE I



Boston Cream Pie I image

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Provided by Nancy D.

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 21

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g

BOSTON CREAM PIE



Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • 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.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g

CHEF JOHN'S BOSTON CREAM PIE



Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g

SEMI-HOMEMADE BOSTON CREAM PIE



Semi-Homemade Boston Cream Pie image

For the Boston cream pie lovers, this delicious dessert is semi-homemade using a boxed cake mix for the cake and a homemade custard and ganache! If you can't stand the idea of using boxed cake mix, make your favorite yellow cake. Keep leftovers stored in the fridge.

Provided by knuss01

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h30m

Yield 8

Number Of Ingredients 13

1 serving nonstick cooking spray with flour
1 (15.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
¼ cup cornstarch
½ teaspoon salt
2 cups milk
4 egg yolks, lightly beaten
1 teaspoon vanilla
1 cup heavy whipping cream
8 ounces semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
  • Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten.
  • While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely.
  • While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
  • Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.

Nutrition Facts : Calories 705.3 calories, Carbohydrate 78.5 g, Cholesterol 218.9 mg, Fat 40.7 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 16.4 g, Sodium 568 mg, Sugar 53 g

BOSTON CREAM PIE



Boston Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 20

1 1/2 cups unbleached all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature, plus more for the pan
3/4 cup sugar
1/4 teaspoon grated lemon or orange zest
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup milk
1 1/4 cups milk
3 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
Pinch fine salt
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream, chilled
4 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons light corn syrup
1/2 cup heavy cream

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
  • Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
  • Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.
  • To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.
  • In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
  • Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.
  • To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.
  • To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.

BOSTON CREAM PIE III



Boston Cream Pie III image

Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!

Provided by Jackie Smith

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 21

2 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup milk
3 egg yolks
1 cup milk
3 egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
  • In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
  • Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
  • To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
  • To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.

Nutrition Facts : Calories 384 calories, Carbohydrate 54.9 g, Cholesterol 164.9 mg, Fat 16.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 286.9 mg, Sugar 33.8 g

EASY BOSTON CREAM CAKE



Easy Boston Cream Cake image

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups cold half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water

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.

Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

BOSTON CREAM PIE



Boston Cream Pie image

Discover the cream pie that made Boston famous! Boston Cream Pie includes pudding, cake and a layer of chocolate. Try our Boston Cream Pie tonight!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz. BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar

Steps:

  • Beat pudding mix and 1 cup milk in medium bowl 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 plate, spreading pudding mixture between layers.
  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.7956 g, Sugar 0 g, Protein 2 g

EASY BOSTON CREAM POKE CAKE



Easy Boston Cream Poke Cake image

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Provided by Ally Ofstie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
  • Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
  • Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g

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From stateofdinner.com


BOSTON CREAM PIE CHEESECAKE - EASY DESSERT RECIPES
2021-12-13 Pour a cup of the batter on the bottom of the spring form pan. Bake for 10-12 minutes, and then place on a cooling rack. Next, make your cheesecake batter by beating the cream cheese with the sugar. Add in your yogurt, vanilla, and heavy cream. Add in the eggs and egg yolks and beat again.
From easydessertrecipes.com


EASY BOSTON CREAM PIE RECIPE - FOOD NEWS
Easy Boston Cream Pie Recipe. 1 (2 layer size) pkg. yellow cake mix 1 pkg. instant vanilla pudding mix 1 (1 oz.) sq. unsweetened chocolate 1 tbsp. butter 1 c. sifted powdered sugar. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan. (9-inch is too large and causes cake to be too …
From foodnewsnews.com


BOSTON CREAM PIE - THE GIRL WHO ATE EVERYTHING
2022-01-22 This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there. Ingredients. For the cake: 1 yellow cake mix (and ingredients called for on the package) Filling: 1 cup cold milk; 1 3.4 ounce package instant vanilla pudding; 1 1/2 cups Cool Whip or homemade whipped cream; …
From the-girl-who-ate-everything.com


HOW TO MAKE A BOSTON CREAM PIE RECIPES ALL YOU NEED IS …
Steps: Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean.
From stevehacks.com


BOSTON CREAM PIE RECIPE - TRADITIONAL HOME BAKING
2020-09-18 The Boston Cream Pie is not a pie at all, but a classic American cake recipe that originates from Boston, Massachusetts. Boston Cream Pie is essentially a giant chocolate èclair, except with a sponge cake instead of choux pastry. Buttery delicious vanilla sponge cake is filled with perfect crème pâtissière (pastry cream) and topped with a rich chocolate glaze.
From traditionalhomebaking.com


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