Boston cream pie

Name: Boston cream pie
Cuisine: American
Ingredients: 15 ml/1 tbsp hot water; 2 eggs; 5 ml/1 tsp vanilla extract; 6 fl oz/175 ml/¾ cup milk; 8 fl oz/250 ml/1 cup milk; 15 ml/1 tbsp baking powder; pinch of salt; 115 g/4 oz/½ cup butter, softened; 200 g/7 oz/1 cup caster (superfine) sugar; 25 g/1 oz dark (bittersweet) chocolate; 15 g/½ oz/1 tbsp butter; 50 g/2 oz/½ cup icing (confectioners’) sugar, plus extra for dusting; 2.5 ml/½ tsp vanilla extract; 3 egg yolks; 90 g/3½ oz/½ cup caster (superfine) sugar; 25 g/1 oz/¼ cup plain (all-purpose) flour; 15 ml/1 tbsp butter; 225 g/8 oz/2 cups plain (all-purpose) flour; butter, for greasing

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Created at the Parker House Hotel in Boston, in the 1850s, this famous ‘pie’ is actually a cake. Sandwiched between the two cake layers is a rich custard. Keep, refrigerated, for up to three days.

Ingredients

butter, for greasing
225 g/8 oz/2 cups plain (all-purpose) flour

Americas
United States
Boston
Pie
Cake
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease and line two 20cm/8in round shallow cake tins (pans) with baking parchment.
Sift the flour with the baking powder and salt into a large bowl.
In a large bowl, beat the butter and sugar together un