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Homemade Boston Cream Pie

Homemade Boston Cream Pie on a Plate
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Indulge in this classic American dessert: a light and airy sponge cake layered with creamy vanilla custard and topped with rich chocolate ganache. This homemade Boston Cream Pie is surprisingly easy to make and will impress your family and friends.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • For the Custard:
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
  5. Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Make the Custard: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. In a separate bowl, whisk together egg yolks. Gradually whisk a small amount of the milk mixture into the egg yolks to temper them.
  9. Pour egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil.
  10. Remove from heat and stir in butter and vanilla.
  11. Pour custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cooled.
  12. Make the Ganache: Place chopped chocolate in a heatproof bowl.
  13. Heat heavy cream in a saucepan over medium heat until simmering.
  14. Pour hot cream over chocolate and let stand for 1 minute. Stir until smooth.
  15. Assemble the Pie: Slice the cooled cake horizontally into two layers.
  16. Place one layer on a serving plate and spread with cooled custard.
  17. Top with the second layer of cake.
  18. Pour chocolate ganache over the top of the cake, allowing it to drip down the sides.
  19. Refrigerate for at least 30 minutes before serving to allow the ganache to set.

Notes

For an extra touch, dust the top of the Boston Cream Pie with powdered sugar before serving. You can also add a tablespoon of rum or bourbon to the custard for a richer flavor.

Find it online: https://justflowe.com/homemade-boston-cream-pie/