Boston Cream Pie Made Over Food

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Boston Cream Pie I image

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Provided by Nancy D.

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 21

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners' sugar


  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
  • In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
  • To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  • In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
  • To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
  • To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g


Boston Cream Pie Made Over image

Try your hand at our Boston Cream Pie Made Over. Our made-over version of classic Boston cream pie is airier, more delicate and low fat. Take a bite of creamy, fluffy goodness and don't forget to share!

Provided by My Food and Family

Categories     Milk

Time 1h15m

Yield 10 servings

Number Of Ingredients 5

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping, divided
1 round angel food cake (10 oz.), cut horizontally into 3 layers
1 oz. BAKER'S Semi-Sweet Chocolate, chopped


  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
  • Stack cake layers on serving plate, spreading pudding mixture between layers.
  • Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.

Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7012 g, Sugar 0 g, Protein 3 g


Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream


  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 2 (8-inch) cake pans with cooking spray.
  • Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Divide cake batter between the two prepared cake pans.
  • Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
  • Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
  • Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
  • Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
  • Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
  • Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
  • Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
  • Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g


Boston Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 20

1 1/2 cups unbleached all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature, plus more for the pan
3/4 cup sugar
1/4 teaspoon grated lemon or orange zest
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup milk
1 1/4 cups milk
3 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
Pinch fine salt
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream, chilled
4 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons light corn syrup
1/2 cup heavy cream


  • To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
  • Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
  • Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.
  • To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.
  • In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
  • Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.
  • To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.
  • To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.


Boston Cream Pie image

An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.

Provided by gailanng

Categories     Dessert

Time 1h25m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 17

2 large eggs
2 cups unsifted cake flour
1 cup sugar, separated
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1 1/2 cups milk
2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
1 large egg
1 tablespoon vanilla extract
1/4 cup water
2 tablespoons sugar
1/2 cup semisweet chocolate or 1/2 cup milk chocolate chips


  • Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
  • For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
  • In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
  • Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
  • Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
  • While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
  • When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
  • Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
  • To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.

Nutrition Facts : Calories 470.3, Fat 18.3, SaturatedFat 6.2, Cholesterol 80.4, Sodium 345.8, Carbohydrate 69.8, Fiber 2, Sugar 34.9, Protein 8.7


Boston Cream Pie image

At least once in your life you should treat yourself to a real Boston Cream Pie. This recipe is worth all the necessary but easy steps, and makes a single 8" cake which is cut into 2 layers, filled with custard and frosted with glossy chocolate. Cook time includes 45 minutes for cooling the cake and custard.

Provided by sugarpea

Categories     Dessert

Time 1h40m

Yield 1 8inch cake, 6 serving(s)

Number Of Ingredients 22

2 eggs, separated
1 cup superfine sugar
1 cup unbleached flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon butter
1/2 cup milk, heated
1/2 teaspoon vanilla
1/2 teaspoon lemon extract (optional)
1/2 cup sugar
3 tablespoons unbleached flour
1 pinch salt
1 cup milk or 1 cup cream, scalded
1 egg, lightly beaten
1/2 teaspoon vanilla or 1/2 teaspoon orange extract
1 cup sugar
3 tablespoons cornstarch
2 ounces unsweetened chocolate, shaved
1/4 teaspoon salt
1 cup boiling water
1 tablespoon butter
1 teaspoon vanilla


  • Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
  • Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
  • Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
  • Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
  • Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
  • Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
  • Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
  • Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
  • Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.


Boston Cream Filling image

Make and share this Boston Cream Filling recipe from

Provided by Momma2Seth

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla


  • Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
  • You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1


Boston Cream Pie image

You can make the cakes and custard a day before, but make glaze and assemble on the day you plan to serve.

Provided by CookingONTheSide

Categories     Dessert

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 14

3/4 cup butter, softened
1 1/2 cups sugar
1 tablespoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 1/4 cups flour
1 cup milk
1 (3 ounce) box vanilla pudding mix
1 large egg yolk
1 1/2 cups milk
1/2 cup bittersweet chocolate or 1/2 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons light corn syrup


  • Heat oven to 350 degrees.
  • You'll need two 9x2 inch round cake pans coated with nonstick spray.
  • Line bottoms with wax paper, spray paper.
  • Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
  • Add eggs, 1 at a time, beating well after each.
  • On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
  • Divide between prepared pans.
  • Bake 25 minutes or until a pick inserted in centers comes out clean.
  • Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
  • Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
  • Cook over medium heat, stirring, until mixture comes to a boil.
  • Pour into a bowl; place plastic wrap directly onto custard surface.
  • Chill 30 minutes or until thickened.
  • Assemble: Stir or whisk custard until smooth.
  • Place one cake layer on serving plate; spread custard over top.
  • Top with remaining cake layer, rounded side up.
  • Refrigerate.
  • Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
  • Spread glaze over top of cake, allowing some to drip down sides.
  • Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.

Nutrition Facts : Calories 302.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 98, Sodium 231.9, Carbohydrate 41.4, Fiber 0.5, Sugar 23.9, Protein 4.9

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