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Homemade Boston Cream Pie Recipe

Boston Cream Pie

A classic American dessert featuring a layered sponge cake with creamy custard filling and chocolate topping, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Divided, part for the cake and part for the custard
  • 3 large eggs Room temperature
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter Melted
For the Custard Filling
  • 2 cups whole milk For a rich filling
  • 1/2 cup cornstarch To thicken the custard
  • 4 large egg yolks For richness
  • 1/2 tsp salt
For the Chocolate Topping
  • 1 cup semisweet chocolate chips Melted
  • 1/2 cup heavy cream To mix with chocolate for shiny glaze

Method
 

Prepare the Cake
  1. Preheat oven to 350°F (175°C) and grease a round cake pan.
  2. In a mixing bowl, beat eggs and sugar until light and fluffy.
  3. Gradually mix in melted butter and vanilla extract.
  4. Sift in the flour and mix until just combined.
  5. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Make the Custard Fillings
  1. In a saucepan, combine the milk and bring to a simmer.
  2. In a separate bowl, whisk together cornstarch, sugar, egg yolks, and salt.
  3. Gradually add hot milk to the egg mixture, whisking constantly.
  4. Return mixture to the saucepan over medium heat and stir until thickened.
Assemble the Pie
  1. Once the cake is fully cooled, cut it in half horizontally.
  2. Spread custard filling between the layers of cake and replace the top layer.
  3. In a bowl, mix melted chocolate with heavy cream to create the topping.
  4. Pour chocolate topping over the assembled cake.
Serve and Store
  1. Chill the Boston cream pie in the refrigerator until ready to serve.
  2. Cut into clean slices for serving.

Notes

Keep the pie refrigerated until serving. Best consumed within three to four days after preparation.