BOSTON CREAM PIE
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.
- Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
- Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.
- Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
- Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
- Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
- Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.
- Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.
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Rabiu Haruna
[email protected]I'm not a huge fan of Boston cream pie, but this recipe changed my mind. This pie is simply delicious.
Nako Kofe
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The results are amazing!
ALIYAH Cotugno
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best Boston cream pie he's ever had.
Debbie Adamczyk
[email protected]This pie is definitely a labor of love, but it's worth it. It's the perfect dessert for a special occasion.
Qhamani Manzana
[email protected]I was a bit nervous about making this pie, but it turned out to be easier than I thought. I'm so glad I tried it!
James Nii afadi
[email protected]The chocolate ganache is the perfect finishing touch to this pie. It adds a rich and decadent flavor.
Md Nesar
[email protected]I love that this recipe uses a homemade custard filling. It makes the pie so much more special.
Tsigee Tadasaa
[email protected]I've made this pie several times now and it always turns out perfect. It's my go-to recipe for Boston cream pie.
Suman Cresta
[email protected]This is the best Boston cream pie I've ever had!
Viola Hines
[email protected]The recipe was easy to follow and the pie turned out beautifully. I would highly recommend this recipe to anyone who loves Boston cream pie.
Gutu Gurung
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it.
Aulon Kuqi
[email protected]This Boston cream pie was absolutely delicious! The cake was moist and fluffy, the custard filling was rich and creamy, and the chocolate ganache was the perfect finishing touch. I will definitely be making this pie again.