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Boston Cream Pie Recipe

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Servings: 8
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Ingredients

Cost per serving $0.83 view details

Directions

  1. In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  2. In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed.
  3. Gradually stir egg mixture into sugar mixture.
  4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  5. Boil and stir 1 minute; remove from heat.
  6. Stir in 2 teaspoons vanilla.
  7. Press plastic wrap on surface of filling to prevent a tough layer from forming on top.
  8. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  9. Heat the oven to 350°F.
  10. Spray just the bottom of a 8-inch round cake pan with baking spray and parchment paper
  11. In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds.
  12. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan.
  13. Spread batter evenly in pan and smooth top of batter.
  14. Bake about 35 minutes or until a toothpick inserted in the center comes out clean.
  15. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  16. In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally.
  17. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot.
  18. Remove chocolate mixture from heat.
  19. Stir in the powdered sugar and 3/4 teaspoon vanilla.
  20. Stir in 3 tablespoons hot water.
  21. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  22. To split cake horizontally in half, cut through the cake with a long, sharp knife, using a back-and-forth motion.
  23. On a serving plate, place bottom layer with the cut side up.
  24. Spread filling over bottom layer.
  25. Top with top of cake, cut side down.
  26. Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake.
  27. Refrigerate uncovered until serving.
  28. Store any remaining cake covered in the refrigerator.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 8 servings
Calories 749  
Calories from Fat 235 31%
Total Fat 26.84g 34%
Saturated Fat 12.59g 50%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 971mg 40%
Potassium 274mg 8%
Total Carbs 120.36g 32%
Dietary Fiber 2.5g 8%
Sugars 50.16g 33%
Protein 9.79g 16%
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