WEEKDAYS 1e|12c|p

Boston Cream Pie

Carla Hall
Servings: 12
1 to 2 hr

This legendary treat was first made in 1856 at the Parker House Hotel. Almost a 150 years later in 1996 it was named the official dessert of Massachusetts. Try it today and see what all the fuss is about.

  • Ingredients
  • step-by-step directions
Boston Cream Pie
  • For the Yellow Cake:
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 1/3 cup Buttermilk
  • 2 teaspoons Vanilla Extract
  • 1 3/4 cup All Purpose Flour (sifted and then measured and then sifted again)
  • 1 cup Granulated Sugar
  • 1 3/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 4 tablespoons Unsalted Butter (softened)
  • 1/3 cup Canola Oil
  • 1/2 cup Heavy Cream (whipped to soft peak)
  • For the Rosemary Orange Pastry Cream:
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 sprig Rosemary
  • 4-5 strips (2") Orange Peel (note: use peeler)
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • pinch Salt
  • 4 Egg Yolks
  • 2 tablespoons Butter
  • For the Dark Chocolate Glaze with Orange Liqueur:
  • 9 ounces Bittersweet Chocolate
  • 2 tablespoons Butter
  • 1/2 cup Heavy Cream
  • 1-2 tablespoons Triple Sec
  • For the Yellow Cake: Preheat oven to 350 degrees F. In a large measuring cup, combine eggs and vanilla with 2 tablespoons buttermilk.
  • In a large mixing bowl, combine sifted flour, sugar, baking powder and salt.  Whisk well to combine.
  • With the mixer on medium low, beat in the butter, canola oil and the remaining buttermilk into the dry mixture.  Stir in the egg mixture in three parts, while scraping down the sides of the mixing bowl.  Do not over mix.  Fold in the whipped cream into the batter.
  • Spoon batter into three prepared cake pans.  Bang the pans on the counter to release any air bubbles.  Place in oven and bake for 25 - 30 minutes or until the top springs back and the cake starts to pull away from the sides of the pan.
  • Let cool for 10 minutes on a wire rack, then turn out to cool completely on the rack before frosting.
  • For the Rosemary Orange Pastry Cream: In a stainless steel pot, steam milk and cream with rosemary and orange peel.
  • Combine sugar, cornstarch and salt in bowl.  Pour hot cream over and whisk to combine.  Return milk mixture to pot and bring to a low boil, continuing to whisk.
  • In another bowl, whisk eggs and temper 1/2 cup of hot milk mixture into the eggs.  Gradually pour this back into the pot and continue to whisk as the mixture comes to a boil.  Continue to cook until  thick.
  • Strain through a fine mesh strainer into a clean bowl with pats of butter in the bottom.  Stir until butter melts.   Chill with plastic wrap directly on top of pudding.
  • For the Dark Chocolate Glaze with Orange Liqueur: Put the chocolate and butter into a heat proof bowl.  Heat heavy cream and triple sec until just hot.  Pour hot cream over chocolate and stir until smooth.  Let cool slightly before pour over cake.
  • Putting it all together: Layer cake, pastry cream, cake, pastry cream and third cake.  Drizzle chocolate glaze over top of cake just enough so the sides of the cake aren't covered completely.
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