Boston Cream Pie

Name: Boston Cream Pie
Yield: Makes one 9-inch 2-layer cake; serves about 8
Cuisine: United States
Ingredients: Pinch salt; ¼ cup plus 1 tablespoon sugar; 1 cup milk; 1 teaspoon pure vanilla extract; 2 large egg yolks; 2 tablespoons cornstarch; Hot-Water Spongecake, or 1 layer of 1–2–3–4 Cake, baked and cooled; 1½ tablespoons light corn syrup; 3 ounces semisweet chocolate, finely chopped; ¼ cup (½ stick) unsalted butter, cut into pieces; 2 teaspoons cold unsalted butter

Preparation info

Makes one 9 inch 2-layer cake; serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Not a pie at all. As a custard fan from way back, I love this simple combination of eggy yellow cake, custard and chocolate glaze.

Ingredients

Vanilla Pastry Cream

1 cup milk
¼ cup plus 1 tablespoon

Americas
United States
Dessert
Cake
Vegetarian

Method

VANILLA PASTRY CREAM: Rinse a heavy nonreactive saucepan with cold water; shake dry. Add ¾ cup of the milk and the 1 tablespoon sugar; bring to a boil over medium heat.