Best 2 Homemade Boston Cream Pie Recipes

HOMEMADE BOSTON CREAM PIE

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

SEMI-HOMEMADE BOSTON CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten.
• While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely.
• While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
• Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.