Boston Cream Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This historic dessert is a one-egg cake with velvety custard filling; top it with chocolate icing and it’s called Chocolate Cream Pie


  • 2 c. sifted cake flour
  • c. sugar
  • tsp. baking powder
  • 1 tsp. salt
  • c. shortening
  • 1 c. milk
  • 1 tsp. vanilla
  • ¼ tsp. almond extract (optional)
  • 1 egg, unbeaten
  • Custard Cream filling


  • Sift dry ingredients into mixing bowl. Add shortening, milk, vanilla and almond extract. Beat 2 minutes, using medium speed on electric mixer or 300 strokes by hand.
  • Add egg; beat 2 minutes more. Pour into two greased 8" or 9" round layer cake pans.
  • Bake in moderate oven (350°) 25 to 30 minutes. Cool on racks. Use one layer to make Boston Cream Pie; freeze the other for use later.
  • Split cooled cake layer in crosswise halves. Spread Custard Cream Filling over lower half. Cover with top half. Dust with confectioners sugar. Or spread with Chocolate Icing.