Boston cream pie recipe. Make the best Boston cream pie at home

Boston Cream Pie | How To Make Boston Cream Pie At Home

Making this Boston cream pie requires a lot of effort, I know, but trust me the taste is worth every second. The Boston cream pie recipe is going to become your personal favorite. This recipe offers a fair amount of servings which means you can make it on the weekend and enjoy it for the next whole week. Finding the right recipe for desserts is quite a task and I have already done that for you. Just gather the ingredients, take care of the timings and there you go! The best Boston cream pie in the history of Boston cream pies!

Boston cream pie recipe

Why Is THIS Boston Cream Pie Recipe Special

This dessert is a perfect example of the use of component parts in one recipe. The base recipes of cakes have always been tweaked and varied. These variations are often more adored by the people than the original versions and same is the case with this cake. Boston cream pie is actually a sponge cake. The pie is as light and fluffy as a sponge and is a delectable, one-of-a-kind treat. This recipe is made from scratch. If you religiously follow all the directions in this Boston cream pie recipe, you will get a perfect balance of taste and texture.

made from scratch

Manage The Long Prep Time

This recipe does require a long prep time. However, most of the components of this recipe can be prepared a few hours before. You can even prepare the cake sponges and the cream custard one night before for convenience. By doing so, you will just have to prepare the chocolate frosting quickly when you want to serve the pie. Whether you’re having a formal dinner at your place or are just inviting some friends over, this Boston cream pie is the perfect dessert option, and you have my word for it!

Boston cream pie

Ingredients

6 tablespoon butter (softened)
2 tablespoons all-purpose flour
1 & ½ cup cake flour
¼ teaspoon salt
¾ cup white sugar
2 teaspoons baking powder
2 eggs (large)
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch of salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 squares of semi-sweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners’ sugar

Directions

  • In a bowl, add butter and ¾ cup sugar. Beat these two ingredients with the help of an electric beater until light and fluffy.
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  • In the butter, beat in two eggs, one at a time, and then add 1 teaspoon of vanilla extract. Add the flour mixture along with the milk alternatively in 3 additions. Beat the batter after each addition until smooth.
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  • Divide the batter between two 9” pans. Before adding the batter, make sure to grease and flour the pans.
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  • Bake the cake sponges in a preheated oven at 190 degrees for 15 minutes or until the cakes begin to shrink away from the sides of the pan. After the cakes are baked, shift them onto wire racks to cool.
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  • To prepare the filling of the pie, mix half cup light cream with a half cup of milk and cook on medium heat. Keep the pan covered while cooking. Cook until bubbles begin to form around the edges of the pan.
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  • As soon as bubbles begin to form in the filling mixture, add ¼ cup of sugar and along with the salt. Stir continuously until the salt and sugar dissolve. Once done, turn off the heat.
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  • Take a small bowl and combine ¼ cup of milk with the cornstarch in the bowl. Whisk until the lumps are completely removed. Then add 2 eggs and whisk again. Next, add the hot cream mixture in a thin stream, mixing continuously.
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  • Return this mixture to the saucepan. Bring it to a boil and then cook over low heat while constantly stirring until the custard starts to thicken. After that, turn off the heat and mix half a teaspoon of vanilla essence into it. Leave to cool.
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  • To prepare the chocolate frosting, stir chocolate pieces and 2 tablespoons of butter until they are melted and gain a creamy texture. Turn off the heat while stirring continuously and add light cream in a thin stream. Stir in the confectioners’ sugar and vanilla essence and mix vigorously.
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  • To assemble the pie, spread the filling on one of the cooled cakes and place the second cake on top of it. Pour the chocolate frosting evenly over the cake, allowing it to drip down the sides.
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