Boston Creme Pie
Boston Creme Pie is not really a pie. It’s a cake! But we’re not going to argue with the Boston Cooking School.
Boston cream pie is a classic American dessert that consists of two layers of sponge cake filled with a rich custard or cream filling, and is topped with a chocolate glaze. Despite its name, it is actually a cake rather than a pie.
The cake layers are typically made from a light, airy vanilla sponge or butter cake, and the custard filling is usually a vanilla pastry cream. After the cake is assembled with the filling in between, it’s often finished with a smooth chocolate ganache or frosting on top. Boston cream pie is often served chilled and is a popular treat that originated in Boston, Massachusetts, in the 19th century. It has been recognized as the official dessert of Massachusetts.
Boston Creme Pie
Boston Creme Pie is not really a pie. It’s a cake! But we’re not going to argue with whomever invented this cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 (18.25 ounce) box yellow cake mix
- 1 egg
- 1/2 teaspoon lemon extract
Filling
- 1 small box regular vanilla pudding (not instant)
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Chocolate Glaze
- 3 tablespoons cocoa
- 1 tablespoon vegetable oil
- 1 cup sifted confectioners’ sugar
- 2 tablespoons boiling water
Instructions
- Mist an 8-inch round cake pan with nonstick cooking spray.
Cake
- Bake the cake in prepared pan according to directions on box, adding an additional egg and lemon extract to batter.
- Let cake cool in pan for about 10 minutes, then remove from pan and cool completely.
Filling
- Prepare pudding according to directions on box, using 1 1/2 cups milk and adding vanilla extract.
- When pudding is ready and still hot, cover with plastic wrap to prevent skin from forming.
- Refrigerate until chilled.
- Split cake into two layers, cover one layer with pudding and replace the top layer.
Chocolate Glaze
- Blend all ingredients in mixing bowl. Beat until smooth.
- Glaze only the top layer of the cake.
Notes
18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
This cake must be kept refrigerated.
