Easy Boston Creme Pie Recipes

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

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.

BOSTON CREAM PIE

Steps:

• For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
• Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
• To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

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

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
• In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
• Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
• Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
• To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

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.

WICKED GOOD BOSTON CREAM PIE

Steps:

• For the Pastry Cream:.
• 1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
• 2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
• 3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
• For the Cake:.
• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
• 2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
• 3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
• 4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes.
• To Assemble:.
• 1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
• For the Glaze:.
• 1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
• 2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.

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.

BOSTON CREAM FILLING

Steps:

• Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
• You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

BOSTON CREAM PIE

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.