Boston Cream Pie Recipe

June 23, 2020  Izza Imran Avatar
Boston Cream Pie Recipe

For cake

all-purpose flour 2¼ cups
Baking powder 2 teaspoons
Pinch Salt
butter 1/2 cup
milk 2/3 cup
large eggs 3
vanilla extract 2 teaspoons
sugar 1½ cups
Egg yolks 5

For cream

sugar 1/2 cup
cornstarch 1/4 cup
milk 2 cups
vanilla extract 2 teaspoons

For ganache

dark chocolate 4 oz
heavy cream 1/2 cup

Boston cream pie has two layers of vanilla cake centered with pastry cream and topped with chocolate glaze. What an amazing combo!

Boston Cream Pie


For cake:

  • 2¼ cups all-purpose flour
  • 2 teaspoons Baking powder
  • Pinch Salt
  • 1/2 cup butter
  • 2/3 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sugar

For cream:

  • 5 Egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups of milk
  • 2 teaspoons vanilla extract

 For ganache:

  • 4 oz. dark chocolate
  • 1/2 cup heavy cream

Boston Cream Pie Directions



For vanilla cake

  • Take a bowl and mix flour, baking powder, and salt. Set this aside. Now take a saucepan and heat milk and butter.
  • Heat until butter melts but make sure you do not boil the mixture. Take a bowl and whisk 5 eggs and sugar at high speed for 5 minutes. The egg mixture should be light and pale.
  • Now add hot milk mixture and vanilla extract and whisk, add flour mixture in small portions and mix.
  • Divide the mixture into two parts. Grease two 9-inch pans and pour the mixture.
  • Preheat oven at 325F for 15-20 minutes. Now bake the cake for 25 minutes.
  • Take the baked cake trays out of the oven and let them cool for 10 minutes.
  • Remove cake from the tray and set aside on wire rack.

For pastry cream

  • Take a saucepan and heat milk until simmering. Take a large bowl and whisk egg yolks and sugar until smooth and fully combined.
  • Now add cornstarch and whisk until incorporated. Remove the milk from heat and start whisking constantly.
  • Now slowly pour hot milk to the yolk mixture. Return yolk mixture to the saucepan.
  • Place the saucepan over medium heat and cook the cream. Keep whisking constantly.
  • Remove the saucepan from heat. Now add butter and vanilla.
  • Strain through a fine-mesh strainer.
  • Cover with plastic wrap and press it directly onto the surface of the pastry.
  • Refrigerate for at least 2 hours.


  •  Place one cake on a plate. Now spread pastry cream over the cake.
  • Place other cake on top.
  • Press lightly on top of the cake to level.
  • Refrigerate for 30 minutes.

For chocolate ganache

  • Heat the cream in a small pot over medium-low heat.
  • Take a bowl and chop some chocolate. Pour the heated mixture over it and let sit 2 minutes. Now whisk until smooth.
  • Take the cake out of the refrigerator and pour the chocolate ganache over it.
  • Refrigerate for at least 2-3 hours before serving.

Boston Cream Pie

Boston Pie

Boston Pie



Calories in serving



4 hr


1 hr


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