Boston Cream Pie

BostonCreamPie- PCPastry Cream:

  • 1 cup milk plus 1/3 cup milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tbsps corn starch
  • 4 egg yolks
  • 2 tbsps soft butter

Heat 1 cup milk in microwave for 1 minute – remove – scrape seeds from vanilla bean and put into warm milk.

Whisk in a saucepan 1/3 cup milk and 2 tbsps corn starch.  Add the 1/3 cup room temp milk and the 4 eggs yolks.

Blend well with a whisk.  Slowly whisk in the warm/vanilla milk.  Put on a medium  high heat and whisk constantly until well blended and thickened.  When thick, remove from heat and stir in the butter.  Put in a small bowl, cover tightly with plastic wrap and refrigerate at least 2 hours – you can do this up to 2 days ahead of time.


  • 2 cups cake flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 stick soft butter
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp vanilla

Grease and flour and line with parchment on bottom one 9″ springform pan for 4 mini springform pans (which is what I used)

Whisk together the flour, baking powder and salt.

In mixer bowl, beat butter and gradually add sugar.  Beat 2 minutes till light and fluffy.

Add the 2 eggs, one at a time and beat till well combined.

Add 1/3 of the flour, then half of the milk.  Repeat until all used and well blended.

Pour into prepared pan and bake at 350 for about 25 minutes or the mini pans and

35-40 minutes or the large pan, or until a toothpick comes out clean.  Cool in pan.

When cool, remove from pan and level the cake (cut off the dome) Then cut the cake in half lengthwise.


  • 1/4 cup heavy cream
  • 4 oz. semi sweet chocolate
  • 1 tbsps corn syrup
  • 1/4 cup confectioners sugar

Heat milk in a pan until it just comes to a boil.  Remove and immediately pour over the chocolate.

Let sit for a minute and then whisk until it is smooth.  Then add the corn syrup and confectioners sugar and blend well.  Let stand 10 minutes to set up slightly


Put one half of the cake on a plate.  Top with enough pastry cream to fill the top almost to the edges.

Top with another cake half.  Spread enough chocolate on top, letting it spill over the sides if you wish.

Top with a cherry!


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