Boston Cream Creme Pie
Indulge in the luscious layers of the Boston Cream Crème Pie, a dessert masterpiece that combines light sponge cake, velvety vanilla custard, and a glossy chocolate glaze. This decadent treat, with its rich contrasts of flavors and textures, is a sophisticated twist on the classic Boston Cream Pie. The airy cake layers are perfectly balanced by the silky homemade custard, infused with real vanilla, and finished with a smooth, semisweet chocolate topping that oozes elegance. Perfect for special occasions or a weekend treat, this show-stopping dessert will impress your guests and satisfy every sweet craving. Easy-to-follow steps make it approachable for home bakers, while the indulgence factor makes it unforgettable. Boston Cream Crème Pie: where timeless flavor meets modern indulgence!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 4 large Egg yolks
- 0.5 cups Granulated sugar for custard
- 0.25 cups Cornstarch
- 2 cups Whole milk for custard
- 2 teaspoons Vanilla extract for custard
- 0.5 cups Heavy cream
- 4 ounces Semisweet chocolate
- 1 tablespoon Unsalted butter for glaze
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
To make the custard, whisk egg yolks, sugar, and cornstarch together in a medium pot. Slowly add the milk while whisking.
Heat the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. Remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl, cover with plastic wrap (press it directly onto the surface), and chill in the refrigerator for at least 2 hours.
For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate and butter in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
To assemble, place one cake layer on a serving plate. Spread the chilled custard evenly over the top, leaving a ½-inch border.
Place the second cake layer on top, gently pressing down. Pour the chocolate glaze over the top, allowing it to drip down the sides.
Refrigerate the assembled cake for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
4074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 535.4 g | 195% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 388.6 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 951 mg | 73% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1870 mg | 40% | |
*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.
