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boston cream pie

(5 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

This was my Grams recipe..I double the custard that goes between the cakes, it it so deliciously moist..I just had a slice..couldn't wait till dinner was over..lol

(5 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 20 Min

Ingredients For boston cream pie

  • CAKE LAYERS
  • 1/4 c
    solid vegetable shortening
  • 1 c
    white sugar
  • 1
    egg
  • 1 3/4 c
    all purpose flour
  • 4 tsp
    baking powder
  • 1/8 tsp
    salt
  • 1 c
    milk
  • 1 tsp
    vanilla
  • CUSTARD FILLING / I DOUBLE THE BATCH, BUT THIS IS FOR A SINGLE BATCH
  • 2
    tablespoons plus 2 teaspoons all-purpose white flour
  • 6 Tbsp
    white sugar
  • 1
    egg
  • 1/2 c
    milk
  • 1
    pinch of salt
  • 1/2 tsp
    vanilla extract
  • CHOCOLATE GLAZE
  • 3 Tbsp
    butter
  • 3 oz
    unsweetened baking chocolate
  • 3-4 Tbsp
    water
  • 1 c
    powdered sugar
  • 1 tsp
    vanilla

How To Make boston cream pie

  • 1
    Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
  • 2
    Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.
  • 3
    Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling. This is a very moist, delicate cake, make sure you remove from pans after 10 min, I run a knife around the edges to loosen.
  • Thick creamy custard! Yum!
    4
    To make custard: Combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.
  • Beautiful shiny chocolate glaze..
    5
    To assemble, spread the filling between the cooled cake layers and top with the frosting. Frosting: In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread. I want to add a note here..if you are unfamiliar with this frosting, it is a strong bittersweet chocolate flavor..the classical frosting for on this type of cake. I am thinking you could add more sugar, and then thin down some more with a bit more water, to get a sweeter frosting. I like it the way it is, but have just a sliver, as it is rich..Sometimes my Gram would just use a store bought frosting, heat it up in the microwave, and pour it on..there are many options.
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