A total classic: Boston Cream Pie! Layers of moist vanilla cake, filled with a sweet vanilla custard and topped with dark chocolate glaze. Such a crowd-pleaser; you can’t go wrong when you serve this for dessert!
By Allie, Baking A Moment.
Father’s Day is right around the corner, and I always like to mark the occasion with desserts that my own dad loved.
He was a big fan of Pineapple Upside Down Cake, Peanut Butter Pie, and anything coffee! This Tiramisu would have been a favorite, I’m sure.
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And I have so many memories of him LOVING the Boston Cream Pies my mom would sometimes buy from the freezer section.
So I figured this year, it’s about time I honor him with a homemade, from-scratch version of one of his most beloved desserts.
He was a big fan of Pineapple Upside Down Cake, Peanut Butter Pie, and anything coffee! This Tiramisu would have been a favorite, I’m sure.
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And I have so many memories of him LOVING the Boston Cream Pies my mom would sometimes buy from the freezer section.
So I figured this year, it’s about time I honor him with a homemade, from-scratch version of one of his most beloved desserts.
WHAT IS BOSTON CREAM PIE?
- Boston Cream Pie is actually a cake. I’m not sure how it got the name “pie,” when it is clearly a layer cake, lol! It’s made with moist vanilla cake layers, sandwiched around a rich vanilla pastry cream filling, and topped with a luscious dark chocolate glaze.
- Whatever you call it, pie or cake, it’s seriously delish.
- The custard filling melds with the sponge cake, making it seem even more moist and creamy.
- And the dark, rich flavor of the chocolate glaze contrasts so beautifully with the sweet vanilla. It’s a balance of flavors like none other!
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THE HISTORY OF BOSTON CREAM PIE
- Boston Cream Pie started, guess where? Ding ding ding, that’s right, Boston!
- It was created by a French chef at the Parker House Hotel in Boston, Massachussetts, in the late 1800’s.
- Originally, the cake layers were soaked in rum, and the sides of the cake were garnished with toasted almonds.
- But for today’s recipe, I’ve kept things simple. I think this is more what most of us think of when we hear “Boston Cream Pie,” and I know it’s the way my dad most enjoyed it.
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CAN YOU MAKE BOSTON CREAM PIE AHEAD?
- You can make all the components of this Boston Cream Pie ahead.
- The cake layers are adapted from my favorite vanilla cake recipe. It’s moist and soft, with a buttery flavor and a delicate texture, and it can be baked up to a few weeks ahead. You can read more about that here: Perfect Vanilla Cake Recipe.
- The filling is similar to vanilla pudding, but richer. It’s made with egg yolks, milk, vanilla, and cornstarch to help thicken it up. I would definitely recommend making it at least a day ahead, so it has time to chill. You can learn more here: Pastry Cream Filling.
- The glaze can be made ahead as well. You can find more info on that here: Chocolate Glaze. It’s just 4 simple ingredients, warmed and stirred together until smooth. As it cools, it gets very thick, but it can be re-warmed and drizzled over the Boston
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Cream Pie after it’s assembled.
Don’t ask me how I know, but I would definitely recommend waiting as long as you can to assemble the cake. If you put it together too far ahead, the exposed filling around the sides will become dry and cracked. Still delicious inside, but not nearly as appetizing to look at!
