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I have always wondered why this treat is referred to as a pie when it is clearly a cake. Pie has a dough crust, cake has well, cake. Delicious, golden, spongy goodness that is so delicate you swear an angel made it.

I take cake very seriously.

So, ignore whatever society calls this dish and prepare to feast on a delicious cake with custard filling and a chocolate glaze which will cause you to embarrass yourself by licking the plate clean. It will happen.

Also, prepare for the intensity of this recipe. A boston cream pie is comprised of a cake, a custard, and a chocolate glaze – I’ve broken it up so you don’t cry. (I cried in frustration the first time I tackled this. It fell apart at the end and didn’t look picture pretty. A real kick in the ass after hours of labor.)

To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe.

Boston Cream Pie

INGREDIENTS for cake
2/3 cup shortening
2 cups sugar
4 eggs
2 tsp vanilla extract
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cup milk

UTENSILS NEEDED
9 inch torte pans
Mixer with paddle attachment
Large bowl

Preheat oven to 350 degrees. Grease two torte pans.
In large bowl, combine flour, baking powder, and salt.
Beat shortening, sugar, eggs, and vanilla in mixer until fluffy.
Alternate adding flour mixture and milk to the mixer, beat well between each addition.
Pour batter into torte pans and bake for 20-30 minutes.

INGREDIENTS for filling
1/3 cup sugar
2 TBSP cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 TBSP butter
1 tsp vanilla extract

UTENSILS NEEDED
Medium saucepan
Whisk
Large Spoon

In medium saucepan, mix sugar and cornstarch on medium heat.
Gradually add egg yolks and milk, stirring until blended.
Use whisk if your custard has any lumps. Any lumps past this point will require you to start over because your custard won’t set correctly.
Allow to come to a gentle boil for one minute, stir continuously.
Remove from heat and stir in butter and vanilla.
Cover and refrigerate for several hours.

STOP HERE! Now it’s time to wait for your cake to cool and your custard to be chilled. Once that is done you can continue on.

Place the first torte on a plate – facing up, so the well can hold the custard.
Add your custard.
Place the second torte on top of the custard – face up again. This will hold your chocolate glaze.

Now you can move on to making your glaze.

INGREDIENTS for glaze
6 TBSP water
4 TBSP butter
6 TBSP cocoa powder
2 cups powdered sugar
1 tsp vanilla extract

UTENSILS NEEDED
Small saucepan
Wire whisk

Heat butter and water in saucepan over medium heat. Remove from heat once it boils.
Immediately stir in cocoa.
Gradually add powdered sugar and vanilla, beating until smooth.
Cool slightly and then pour over cake.

Superhero Tip: I like to use dark cocoa powder in the glaze. It offsets the sweetness of the custard filling.

Second Superhero Tip: Have tissues at the ready. My first few attempts at this were frustrating and I won’t blame you for needing a bit of a cry while making this. Lumps in the custard, glazes that just won’t set right, cake that breaks while maneuvering. Just remember, if the flavors are correct your family will still eat it!

Click here to print this recipe.

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