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A fresh Boston Cream Pie with chocolate ganache dripping down the sides on a white cake stand.
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Boston Cream Pie

Prep Time45 minutes
Cook Time25 minutes
Total Time2 hours 10 minutes
Servings: 8 servings
Calories: 420kcal

Ingredients

  • 1.25 cups all -purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon sal t
  • 3 large eggs , room temperature
  • 1 cup granulated sugar
  • 0.5 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups whole milk (for filling)
  • 0.5 cup granulated sugar (for filling)
  • 4 large egg yolks
  • 0.25 cup cornstarc h
  • 2 tablespoons unsalted butter (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 4 ounces semi -sweet chocolate, finely chopped
  • 0.5 cup heavy cream
  • 1 tablespoon light corn syrup

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • Sift together flour, baking powder, and salt.
  • In a stand mixer, beat eggs and 1 cup sugar on high speed for 5 minutes until thick and pale.
  • Heat 0.5 cup milk and 2 tbsp butter in a small saucepan until butter melts. Stir into egg mixture along with 1 tsp vanilla.
  • Gently fold in the dry ingredients until just combined. Pour into the prepared pan.
  • Bake for 25 to 30 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • To make the pastry cream: Whisk egg yolks, 0.5 cup sugar, and cornstarch in a bowl.
  • Scald 2 cups milk in a saucepan. Gradually whisk the hot milk into the egg mixture to temper.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling.
  • Remove from heat; stir in 2 tbsp butter and 1 tsp vanilla. Cover with plastic wrap pressed directly onto the surface and chill until cold.
  • To make the glaze: Heat heavy cream and corn syrup until simmering. Pour over chopped chocolate, let sit for 5 minutes, then stir until smooth.
  • Assemble by slicing the cake horizontally into two layers. Spread the chilled pastry cream over the bottom layer. Place the top layer over the cream and pour the chocolate glaze over the top, allowing it to drip down the sides.