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Homemade Boston Cream Pie

Appetizing slice of homemade Boston Cream Pie
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Indulge in a classic with this homemade Boston Cream Pie recipe! Layers of tender sponge cake embrace a luscious vanilla custard, all topped with a rich chocolate glaze.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup shortening
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • For the Custard:
  • 2 cups milk
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Glaze:
  • 4 ounces semi-sweet chocolate, chopped
  • 2 tablespoons butter
  • 2 tablespoons milk

Instructions

  1. Make the Cake: Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together sugar and shortening. Beat in egg, then gradually add milk and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Make the Custard: In a saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens.
  9. Remove from heat and gradually whisk a small amount of the hot mixture into the egg yolks. Then, pour the egg yolk mixture back into the saucepan.
  10. Cook over low heat, stirring constantly, for 1 minute.
  11. Remove from heat and stir in butter and vanilla extract. Let cool slightly, stirring occasionally to prevent a skin from forming.
  12. Make the Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt chocolate, butter, and milk, stirring until smooth.
  13. Assemble the Pie: Slice the cake horizontally into two layers. Place one layer on a serving plate.
  14. Spread the custard evenly over the cake layer. Top with the second cake layer.
  15. Pour the chocolate glaze over the top cake layer, allowing it to drip down the sides.
  16. Refrigerate for at least 30 minutes before serving.

Notes

For an extra touch, dust the top of the pie with powdered sugar before serving. You can also substitute dark chocolate for semi-sweet in the glaze.

Find it online: https://cubaqueen.com/homemade-boston-cream-pie/