Best 2 Boston Creme Pie Recipes

Indulge in the classic flavors of Boston cream pie, a timeless dessert that combines a rich custard filling sandwiched between two layers of moist and fluffy cake, all enveloped in a luscious chocolate ganache. This decadent treat has captured the hearts of dessert enthusiasts for generations and continues to be a staple in bakeries and homes alike. Our collection of recipes provides a step-by-step guide to creating this delectable dessert, offering variations to suit different skill levels and preferences. From a traditional approach using homemade cake layers and custard to simplified versions using store-bought components, these recipes ensure that everyone can savor the delightful experience of Boston cream pie.

Here are our top 2 tried and tested recipes!

BOSTON CREME PIE MARTINI

Boston Creme Pie Martini image

This is the smoothest, tastiest martini I know. All my friends request this one when we get together. And it's easy to remember the ingredients and measurements, even after you've had a few . . .

Provided by Jen K

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger chocolate liqueur
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 cup crushed ice
1 (4 ounce) jar maraschino cherry

Steps:

Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 76 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 12.1 mg, Sugar 39.2 g

BOSTON CREME PIE

Boston Creme Pie image

Provided by Aaron McCargo Jr.

Categories dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 box yellow cake mix
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons instant flour (recommended: Wondra)
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter
8 ounces semisweet chocolate, finely chopped
1 cup heavy cream

Steps:

Bake 2 cakes according to package instructions in a 3-inch deep cake pan. Once baked, remove from the oven and cool on a wire rack. Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks.
Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color. Add the flour, vanilla extract and the salt to the egg yolks and mix to combine. When the milk just begins to boil, remove from heat. Very slowly temper the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat. Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring. Bring the mixture to a boil. Let it boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain the pastry cream through a fine strainer. Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream. Refrigerate to chill for at least 1 hour before using.
In a small saucepan, over low heat bring the cream to a boil. Add the chocolate to a small bowl and pour in the hot cream. Stir until smooth, then allow to cool slightly.
Pie:
Spread cooled pastry cream on the top of 3 of the cake layers. Put each disk of cake on top of each other, leaving the last cake disk untouched. Press the cake firmly. Put the cake on a wire rack with a sheet tray underneath. Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake. Allow to cool in the refrigerator or at room temperature. Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top. Slice the cake and serve.

Tips:

For a smooth and creamy filling, make sure to use cold milk and cream when preparing the custard.
To prevent the custard from curdling, temper the eggs by slowly whisking in the hot milk mixture.
Strain the custard through a fine-mesh sieve to remove any lumps before pouring it into the pie crust.
For a flaky and tender pie crust, use a combination of butter and shortening.
Roll out the pie dough between two sheets of parchment paper to prevent it from sticking.
Bake the pie crust until it is golden brown and fully cooked before filling it with custard.
Chill the pie for at least 4 hours or overnight before serving to allow the filling to set.
For a richer flavor, use dark chocolate or semisweet chocolate in the ganache.
To make the chocolate ganache smooth and shiny, use heavy cream with a high fat content.
Pour the chocolate ganache over the chilled pie and allow it to set before slicing and serving.

Conclusion:

To summarize, the Boston cream pie is a classic dessert that combines a flaky pie crust, creamy custard filling, and rich chocolate ganache. By following these tips and the provided recipe, you can create a delicious and impressive Boston cream pie that will be sure to please everyone. Remember to use high-quality ingredients and take your time to ensure the best results. Whether you're a seasoned baker or just starting out, this recipe is a great way to enjoy this timeless treat. Indulge in the delightful flavors and textures of the Boston cream pie, and savor every bite of this iconic American dessert.