- Food and Cooking
Boston Cream Pie
You too can make a Boston Cream Pie!
I love Boston Cream Pie! When my husband and I were both working in downtown Vancouver, B.C. we used to bring our lunch from home but once in a while we would walk up to a restaurant named "Scotts." There we indulged ourselves in the best Boston Cream Pie that I have ever eaten. Scott's Restaurant is no longer there, I'm told. They tore it down and put in a parking lot. Wonder it that's true? Sounds like a song, but it is gone. Too bad!
Dispite the sad story, something good came out of it. I learned how to make a Boston Cream Pie and we no longer need to go to a restaurant to have it. NOW we can have as big a piece as we want. lol
Boston Cream Pie from:
Great Gramma's Kitchen
Vintage family courtesy of NewBeginnings2
Boston Cream Pie - is it a pie?
Yes or no?
Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American "Pudding-cake pie."
This pudding and cake combination comprises two layers of vanilla cake filled with vanilla custard/creame patissiere. The cake is topped with a chocolate glaze (such as ganache) and sometimes powered sugar or a cherry. Often the side of the pie is coated with chopped almonds as shown in this picture.
Weigh In - Your opinion counts
This pudding and cake combination comprises two layers of vanilla cake filled with vanilla custard/creame patissiere. The cake is topped with a chocolate glaze (such as ganache) and sometimes powered sugar or a cherry.
Do you think that the pie/cake should be called a pie?
Boston Cream Pie
Not quite a pie, not quite a cake, but consisting of all the right ingredients to make it the "Queen" of the pies.
Boston Cream Pie - Crumb Boss is cute.
Here you will see how "Crumb Boss" ..
~ Makes Chocolate Ganache
~ Mixes the Boston Cream Pie
~ Decorates the pie in the traditional design
The recipe for Boston Cream Pie requires some advance planning, as the cake has to cool completely before it is filled and frosted.
If you don't want to take the time to make your own cake from scratch, use a purchased yellow cake mix instead. (I prefer to make my own.)
Cake cook time: 25 min
Yellow Cake (see recipe below)
*Custard Filling (see recipe below)
**Chocolate Ganache (Icing) (see recipe below)
- Prep time: 20 min
- Cook time: 25 min
- Ready in: 45 min
- Yields: 10 to 12 servings
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup milk
- *You may use 2 (8-inch) cake pans instead, but it is a lot easier to use a springform pan.
- *It is important that you sift the cake flour before measuring as the weight will change. The weight after sifting will be approximately 7 ounces for the sifted two (2) cups.Preheat oven to 375 degrees F. Butter and flour a 9-inch round springform pan. Adjust oven rack to the center position of your oven.
- In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.
- In a bowl of your electric mixer cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter/vanilla mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. ( It will take less time if using 2 cake pans.) Let the cake cool in the springform pan on a wire rack for 10 minute. After 10 minutes, remove sides of springform pan and let cake cool completely.
- When cake is completely cool, carefully remove cake from springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.
Custard Filling - Yum!
- 2 cups whole milk
- 1 vanilla bean
- split lengthwise (or 1 tsp. vanilla extract)
- 1/2 cup granulated sugar
- 3 Tbsp. cornstarch
- 1 large egg & 2 large yolks (beaten)
- 3 Tbsp. Butter
- In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately from heat and set aside to infuse for 10 to 15 minutes. (Causes to be permeated with the vanilla.)
- After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use. (If you use vanilla extract add to the custard at the end of the thickening process with the butter.)
- In the top of a double boiler over simmering water, place sugar, cornstarch, and egg yolks; stir until mixture is smooth. Add warm milk and scrapings from inside of vanilla bean. Continue cooking, stirring constantly, until mixture begins to thicken.
- Remove from heat and stir in butter.
- Place mixture in a long pan, place plastic wrap over it so that it will not develop "skin."
- **Let mixture cool completely in the refrigerator.
- Note: If you use vanilla extract instead of the vanilla bean, add it with the butter.
Chocolate Ganache - Lipsmacking goodness!
- 1/3 cup heavy or whipping cream
- 7 ounces semi-sweet or bittersweet chocolate (chopped)
- In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.
- Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.
- Use the Chocolate Ganache while still warm.
- NOTE: If your Chocolate Ganache has cooled, gently re-warm before using.
Cake Decorating Turn-stand - Makes life easier.
I desperately need one of these! I have been battling with standing on my head long enough. I'm adding this to my wishlist.
Assemble the Boston Cream Pie ... - and decorate in the traditional design.
Top the bottom half of the cake with the custard, spreading the custard to the edge.
Carefully place the remaining cake half, cut side down, on top of the custard; gently pressing down.
If you think it is necessary, refrigerate for 1 hour to help keep the cake together.
Spread the Chocolate Ganache on top of the the cake, spreading the Ganache to the edge and down the side of the cake. (Some people like to let the Chocolate Ganache drip down the sides of the cake (your choice). Fill a little pastry bag with white butter icing and make the spider pattern (the traditional Boston Cream Pie decoration).
Refrigerate the finished Boston Cream Pie approximately 1 to 2 hours before cutting and serving.
To cut the cake, wet a sharp knife in hot water, and shake off any excess water before making each cut. Let the cut portions stand at room temperature for approximately 10 to 15 minutes before serving.
The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated.
* Most bakeries buy their pastry cream (custard) in a pail from a supplier...its fake & full of chemicals to stabilize, flavor, etc.
* You can get vanilla beans at Arizona Vanilla Co. They have many types too .. Tahitian, Mexican etc. (try Amazon)
* Dry your beans after use, add to a tub of reg sugar & store for vanilla sugar. Good stuff!
Treasured Country Desserts - by Andrea Chesman, Fran Raboff
Here is collection of truly great desserts - chocolate cake and blueberry pie, cherry cobblers and apple pandowdy, lemon meringue and chocolate cream pies (Boston Cream Pie included), chocolate chip cookies and gingerbread men, butterscotch pudding and baked apple dumplings. The classics, the originals, the best.
One of the heirloom recipes that were tested for this book was an old "receipt" for chocolate cake that came from a Hershey's cocoa tin. At one time or another, probably half the households on the North American continent ate that cake. I know that I did. The saying may be, "as American as apple pie," but the truth is that the apple pie was invented in England. What North America can proudly claim as her own is the layer cake, and the chocolate layer cake may be its best example.
My favorite thing about Boston Cream Pie
Is Boston Cream Pie your favorite pie? If you have a different favorite, please let me know. Perhaps my next lens could include your favorite.