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Boston Cream Pie Recipe

Boston Cream Pie Recipe

A Boston cream pie is a cake prepared using sponge cake which originated in Boston, Massachusetts in the USA. It is filled with custard or whipped cream and topped with a chocolate glaze.

In the late 19th century, this kind of cake was also known as a “cream pie”, a “chocolate cream pie” or a “custard cake”. The dish attained its name when cakes and pies were prepared in the same pans and the words were used interchangeably. This dessert was acknowledged as the official dessert of Massachusetts on December 12, 1996.

Origin & Cultural Significance

The Boston cream pie is believed to have been invented in 1856 by ArmenianFrench chef M. Sanzian at the Parker House Hotel in Boston. A direct successor of former cakes called American pudding-cake pie and Washington pie, this dessert was known as chocolate cream pie, Parker House chocolate cream pie, and finally Boston cream pie on Parker House’s menus.

It was in the 1872 Methodist Almanac that the name “chocolate cream pie” first emerged. An early printed use of the term “Boston cream pie” occurred in the Granite Iron Ware Cook Book, printed in 1878.

Boston cream pie

Boston Cream Pie Recipe

Yield: 10
Prep Time: 30 minutes
Cook Time: 33 minutes
Additional Time: 1 hour
Total Time: 2 hours 3 minutes

A Boston cream pie is a cake prepared using sponge cake which originated in Boston, Massachusetts in the USA. It is filled with custard or whipped cream and topped with a chocolate glaze.


  • Eggs (room temperature) - 2
  • Cane sugar - 1 cup
  • Whole milk - ½ cup
  • Unsalted butter - 5 tbsp
  • All-purpose flour - 1 cup plus 2 tbsp
  • Baking powder - 1 ¼ tsp
  • Kosher salt - ¼ tsp
  • Vanilla extract - 2 tsp
  • Heavy whipping cream - ¼ cup
  • Bittersweet chocolate (chopped) - 4 oz.

For Pastry Cream

  • Egg yolks (room temp) - 6
  • Sugar - 2/3 cup
  • Corn starch - 1/4 cup
  • Vanilla extract - 1 tbsp
  • Whole milk - 2 cups
  • Butter - 1 tbsp


For the Pastry Cream:

  1. Take a medium saucepan and add milk to it. Bring it to a boil. Remove the pan from the heat and set it aside.
  2. Now, take a large bowl and add the egg yolks and sugar to it. Whisk until the mixture becomes light and thick. Sift in the corn-starch and combine properly until no lumps are left. Add 1/4 cup of the hot milk mixture and whisk until combined. Whisk in the leftover hot milk mixture, storing the pot for later.
  3. Transfer the prepared mixture through a strainer back into the pot. Allow it to cook over a medium-high flame. Make sure to whisk continuously until the mixture thickens and starts to boil. Cook while whisking for an extra minute or two after it has thickened and is boiling. Take the pan off the heat and mix in the butter.
  4. Allow it to cool a little and then cover it with plastic wrap, gently pressing the plastic against the surface to avoid a skin from developing. Place it in the refrigerator to chill.

For the cake:

  1. Begin by preheating the oven to 350F. Brush an 8-inch round cake pan with butter and flour. Using parchment paper, line the bottom and brush again.
  2. Now, take a bowl and whisk in the flour, baking powder and salt together. Once done, set it aside.
  3. It’s time to take a large mixing bowl and add eggs and sugar. Using a hand mixer, beat both the ingredients on medium speed until they form a pale, thick, and fluffy mixture. It should take you about 4 minutes.
  4. In the meantime, take a glass measuring cup and mix milk and butter in it. Microwave it on high until the butter is completely melted and the milk is steaming.
  5. Keep the mixer on low speed and slowly add the flour mixture to the egg mixture, beating just until combined. Add vanilla to the hot milk mixture and combine. Gradually add the hot milk mixture to the egg mixture, beating until completely combined. Scrape the sides of the bowl and fold the batter a handful of times to make sure it’s combined. Transfer the batter to the cake pan.
  6. Bake until a toothpick put in the middle of the cake comes out clean and the cake starts to pull away from the sides of the pan. It should take you about 33 minutes. Allow the cake to cool for a few minutes and then invert onto a wire rack to cool properly.

For the Assembly:

  1. Cut the cake in half horizontally. Keep the bottom half, cut side up, on a serving plate. Cover the surface with the chilled pastry cream. Remember to leave a 1-inch border. Place the remaining cake half on top and softly press down to allow the filling to spread to the edge.
  2. Chill for at least 2 hours or keep it in the fridge overnight, making sure to cover it with plastic if chilling for over two hours.

For the Ganache:

  1. Once done, add the cream to a microwave-safe bowl. Microwave the cream until it starts steaming. It should take you about a minute. Throw in the chopped chocolate and allow it to rest for 5 minutes. Mix the chocolate and cream mixture until smooth. Add it on top of the cake and voila!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 179mgSodium: 153mgCarbohydrates: 45gFiber: 2gSugar: 37gProtein: 7g

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