Peanut Butter Boston Cream Pie
Experience the ultimate dessert fusion with this irresistible Peanut Butter Boston Cream Pie, a creative twist on the classic treat that elevates it to new heights. This decadent masterpiece begins with soft, airy layers of vanilla sponge cake, paired with a luscious, silky peanut butter pastry cream filling that adds a rich, nutty depth. Topped with a glossy semi-sweet chocolate ganache that drips elegantly over the edges, every bite is a perfect blend of flavors and textures. Whether you're a fan of peanut butter indulgence or classic Boston cream pie, this dessert is a crowd-pleaser that's perfect for special occasions or simply treating yourself! Ready in just over an hour, this recipe is easy to follow and is guaranteed to impress with its stunning presentation and unforgettable taste.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Peanut butter (creamy)
- 0.75 cups Heavy cream
- 0.5 cups Powdered sugar
- 4 Egg yolks
- 3 tablespoons Cornstarch
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with a mixer until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients in thirds to the batter, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 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.
To make the peanut butter pastry cream, heat 0.75 cups of heavy cream in a medium saucepan until it just starts to simmer.
In a separate bowl, whisk together the egg yolks, powdered sugar, cornstarch, and peanut butter until smooth.
Slowly temper the hot cream into the peanut butter mixture by adding a small amount of cream at a time while whisking constantly. Once combined, pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until it thickens, about 5-7 minutes. Remove from heat and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate until fully cooled.
To make the ganache, heat 0.5 cups of heavy cream in a small saucepan until it starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let stand for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly but remain pourable.
To assemble, slice the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate.
Spread the peanut butter pastry cream evenly over the bottom cake layer, then place the top cake layer on top.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides naturally.
Refrigerate for at least 1 hour to set before slicing and serving. Enjoy your Peanut Butter Boston Cream Pie!
Nutrition Facts
Calories |
5564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.9 g | 432% | |
| Saturated Fat | 175.0 g | 875% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1697 mg | 566% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 576.0 g | 209% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 371.4 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1413 mg | 30% | |
*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.
