For a delicious & sophisticated dessert, try my version of classic Boston cream pie. It has two moist, tender layers of vanilla cake filled with creamy custard and topped with a luscious layer of chocolate ganache. It takes a little time to prepare, but it is worth it! Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Boston Cream Pie Boston Cream Pie Recipe | RecipeSavants.com PT1H15M Serves 8 Ingredients: 2 Cups Granulated Sugar 4 Large Eggs 0.33 Cup Vegetable Oil 2 Cups All-Purpose Flour 1.25 Teaspoons Salt 2 Teaspoons Baking Powder 0.25 Cup Unsalted Butter 1 Cup Whole Milk 2 Teaspoons Vanilla Extract 0.25 Cup Heavy Whipping Cream 0.33 Cup Chopped Dark Chocolate 0.5 Teaspoon Vanilla Extract 2.5 Cups Whole Milk 0.5 Cup Granulated Sugar 0.25 Teaspoon Salt 0.33 Cup Cornstarch 3 Large Egg Yolks 1 Large Egg 2 Teaspoons Vanilla Extract Preheat the oven to 325 degrees. Lightly grease two 9-inch round pans and set aside. In a stand mixer on medium-high speed, add sugar & eggs and beat until fluffy, about 3 minutes. Gradually add oil until combined. Add flour, salt & baking powder and beat until just combined, without overmixing. In a medium saucepan over medium heat, add butter & milk and bring to a simmer. Remove from heat and stir in vanilla. Add milk mixture to the flour mixture and mix until well combined. Divide batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove pans from the oven and let them cool for about 10 minutes. Invert cakes on cooling racks to completely cool. Meanwhile, in the same saucepan over medium-low heat, bring 2 cups milk, sugar, and salt to a simmer. Stir until sugar dissolves, about 5 minutes. In a medium bowl, whisk remaining milk, cornstarch, egg yolks, and egg until combined. Whisk a small amount of hot milk mixture into egg mixture until blended. Use a strainer to pour the egg mixture into the simmering milk mixture. Increase heat to medium and bring mixture to a low boil while stirring constantly. Cook for 2 minutes and remove from the heat. Stir in vanilla. Transfer the filling to a large bowl. Coat a sheet of plastic wrap lightly with cooking spray and cover the surface of the filling. Refrigerate until completely chilled. Arrange one cake on a serving platter and spread the filling on top in an even layer. Place the second cake on top of the filling and set aside. In a medium bowl, add the chocolate and microwave until melted. Stir in the cream and vanilla and mix until velvety smooth. Pour the ganache over the cake and serve.

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