Boston Cream Pie Recipe

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2 votes | 4651 views

The official dessert of Massachusetts since 1996, Boston Cream Pie actually goes back 140 years earlier than that. Created by a chef at Boston’s Parker House Hotel in 1856, it is not a pie, but a cake. There are many recipes around and this is just one version. Although only one layer, the dessert is rich and satisfying. I LOVE, LOVE, LOVE the flavors so reminiscent of chocolate eclairs!

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.64 view details

Directions

  1. CAKE:
  2. Heat oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
  3. In large mixing bowl beat together the ½ cup butter and 1 cup sugar; add the 2 eggs and vanilla and beat well.
  4. In separate bowl mix together the cake flour, baking powder and salt. Add the dry ingredients to the butter and sugar mixture alternately with the 2/3 cup milk. (Batter is stiffer than box cake mixes batter.)
  5. Push batter into prepared pan and bake 30 minutes or until done. Cool 10 minutes in pan, then remove from pan and cool.
  6. CREAM FILLING:
  7. Mix 1/3 cup sugar, 3 tablespoons flour and dash of salt in saucepan. Whisk in the 1 1/4 cups milk, blending well.
  8. Bring to a boil over medium heat stirring constantly. Cook two minutes longer. Remove from heat.
  9. Slowly stir 1/4 of the hot pudding into beaten egg, stirring. Return that to saucepan and heat just to boiling point.
  10. Stir in 1 tablespoon butter and vanilla. Cover and chill thoroughly, about 1-2 hours.
  11. CHOCOLATE GLAZE:
  12. Melt 2 tablespoons butter with the unsweetened chocolate (low power level in microwave is fine but watch constantly and stir often.)
  13. Stir in powdered sugar and boiling water and blend until smooth. Use immediately.
  14. TO ASSEMBLE:
  15. Split cake by cutting horizontally into two equal layers. Spread cream filling on bottom layer and cover with top layer. Spread chocolate glaze evenly over top. Serve.
  16. Keep leftover cake refrigerated (if there is any leftover!)
  17. Yield: 8 to 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 12 servings
Calories 543  
Calories from Fat 171 31%
Total Fat 19.44g 24%
Saturated Fat 9.31g 37%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 665mg 28%
Potassium 157mg 4%
Total Carbs 86.58g 23%
Dietary Fiber 1.3g 4%
Sugars 32.69g 22%
Protein 7.05g 11%
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Reviews

  • myra byanka
    A must try soon recipe.

    Thanks,

    Myra
    I've cooked/tasted this recipe!

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