Picture layers of delicate sponge cake, moist and tender, gently embracing a velvety pool of rich vanilla custard. Crowned atop this masterpiece is a decadent cloak of glossy chocolate ganache, its deep cocoa notes dancing harmoniously with the delicate sweetness of the custard and the subtle vanilla undertones of the cake. This is the Boston cream pie!
The Boston cream pie has a rich history dating back to the mid-19th century. The Boston cream pie is credited to the Parker House Hotel (now known as the Omni Parker House) in Boston. It is said to have been created by French chef M. Sanzian at the Parker House Hotel in 1856. The original version was more like a sponge cake filled with custard and topped with a chocolate glaze. The cake gained popularity and became a signature dessert of the hotel. For more information on the start of this culinary classic, you can visit the Omni Hotel’s Blog.
A few tips you’ll want to follow when making this delicious creation…
- Use High-Quality Ingredients: Since Boston Cream Pie has relatively few components, each ingredient’s quality makes a big difference. Opt for high-quality butter, eggs, flour, chocolate, and vanilla extract.
- Allow the Cake to Cool Completely: After baking, let the cake layers cool completely in the pans before removing them. This helps the cake set and prevents it from crumbling when assembling the pie.
- Prepare the Pastry Cream in Advance: Pastry cream needs time to chill and set properly. Prepare it ahead of time and allow it to cool in the refrigerator for at least a few hours, or ideally overnight, before assembling the pie.
- Make a Smooth Chocolate Ganache: Use good quality chocolate for the ganache and heat the cream just until it starts to simmer before pouring it over the chocolate. Stir until smooth and glossy, then pour it over the assembled cake, allowing it to drip down the sides.
- Chill Before Serving: Refrigerate the Boston Cream Pie for at least an hour before serving to allow the ganache to set and the flavors to meld together. This also makes it easier to slice cleanly. Remove the pie from the refrigerator about 20-30 minutes before serving to allow it to come to room temperature slightly.
- Temper the Eggs: This is a crucial step in making the pastry cream. By tempering the eggs, you’re going to prevent curdling and ensure your cream has a smooth texture. If you’re a little intimidated by this step, Food Network has a great tutorial here.
With these tips in mind, you’ll be well-equipped to create a delicious Boston Cream Pie that’s sure to impress your family and friends. Enjoy!
Want an even easier dessert? Try Better Boxed Brownies or No-Bake Peanut Butter Cocoa Cookies.
The Easiest Boston Cream Pie
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar
- ½ cup whole milk
- 1 tsp vanilla extract
For the Pastry Cream
- 2 cups whole milk
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
For the Chocolate Ganache
- 4 ounces semisweet chocolate (chopped or chips)
- ½ cup heavy cream
Instructions
Ready, set, go!
- Preheat your oven to 350F. Grease and flour two 9-inch round cake pans.
Make the Cake
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until thick and pale.
- Gradually add the milk and vanilla extract to the egg yolk mixture, beating until well combined.
- Gently fold the flour mixture into the egg yolk mixture until just combined.
- In a separate clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Fold the beaten egg whites into the cake batter until evenly incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 20-25 minutes or until the cakes are golden brown and spring back when lightly touched.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Pastry Cream
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
- In a separate mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
- Gradually whisk the hot milk into the egg yolk mixture to temper the eggs. (For help with tempering eggs, see tip #6 in above post.)
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in the vanilla extract.
- Transfer the pastry cream to a bowl, cover with plastic wrap (making sure the wrap touches the surface of the cream to prevent a skin from forming), and refrigerate until chilled and set, about 2 hours.
Make the Chocolate Ganache
- Place the chopped chocolate or chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute.
- Stir the mixture until the chocolate is completely melted and smooth. Set aside to cool slightly.
Assemble the Boston Cream Pie
- Place one cooled cake layer on a serving plate.
- Spread the chilled pastry cream evenly over the top of the cake layer.
- Place the second cake layer on top of the pastry cream.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Refrigerate the assembled Boston Cream Pie for at least 1 hour to allow the ganache to set.
- Slice and serve chilled. Pat yourself on the back because you've created a masterpiece!
