Boston Cream Cheese Pie
Indulge in the decadent layers of this Boston Cream Cheese Pie, a delightful twist on the classic Boston cream pie. This recipe features a tender vanilla cake filled with a luscious cream cheese mixture, adding a rich, tangy dimension to the traditional custard filling. Topped with a glossy chocolate glaze made from melted semi-sweet chocolate chips and heavy cream, this dessert is a show-stopping treat for any occasion. With just 20 minutes of prep time and simple ingredients like all-purpose flour, cream cheese, and vanilla extract, this recipe is as approachable as it is irresistible. Perfect for dinner parties, special celebrations, or simply satisfying a sweet tooth, this Boston Cream Cheese Pie is best served chilled to fully appreciate its creamy filling and luxurious chocolate topping.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, softened
- 0.5 cup Whole milk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 0.33 cup Heavy cream
- 0.75 cup Semi-sweet chocolate chips
- 0.33 cup Heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, egg, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well-combined (about 2-3 minutes).
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gradually add the 1/3 cup heavy cream, beating until the mixture is fluffy and well-combined.
In a small saucepan over medium heat, warm 1/3 cup of heavy cream until it just begins to simmer. Remove from heat and pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy.
Once the cake is completely cool, slice it in half horizontally with a serrated knife to create two layers.
Spread the cream cheese filling evenly over the bottom layer of the cake. Place the top layer on top, pressing gently to secure.
Pour the chocolate glaze over the top of the cake, using a spatula to spread it to the edges and allowing it to drip down the sides.
Refrigerate the cake for at least 1 hour to set the filling and glaze. Slice and serve chilled.
Nutrition Facts
Calories |
3761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 293.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 487 mg | 37% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
