Boston
Cream Pie Recipe
I
remember as a child, trying Boston cream pie. There was something about
the contrast of creamy filling with light cake and rich, deep chocolate
that was indescribable. I’ve been in love with Boston cream pie
ever since.
This is about as
easy as Boston cream pie comes—without sacrificing any of its
delectable goodness. The cake is light and straightforward to make.
The filling is a simple cooked pudding. We topped it off with our own
rich, chocolate topping.
It’s not the
simplest of recipes but it’s not difficult and it’s certainly
worth a little extra effort. Give this Boston cream pie recipe a try.
For the
cake:
Bake single-layer
Easy Everyday White Cake Recipe.
For the
filling:
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
1/3 cup granulated sugar
1 1/2 cups milk
2 large egg yolks
Combine the salt,
cornstarch, and sugar in a medium saucepan. Gradually stir in the milk.
Add the egg yolks. Cook over medium heat, stirring with a whisk often,
until the mixture comes to a boil. Cook for one more minute. Set aside
to cool.
For the
topping:
Heat over low heat,
two ounces unsweetened chocolate and three tablespoons butter until
melted. Remove from the heat and stir in one cup powdered sugar and
on-half teaspoon vanilla along with one to two tablespoons water until
you have the desired consistency.
To assemble:
1. With a long-bladed,
serrated knife, split the cake horizontally.
2. Spread the cream filling on the bottom half of the cake. Place the
top half on the filling.
3. Spread the chocolate topping on the cake.
Since the filling
includes milk and eggs, this cake should be refrigerated.
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