Boston Cream Pie Italian Style

Sunday, November 22, 2009
Boston Cream Pie is a classic old world dessert and this one is even better with Italian pastry cream. It's all from scratch, with high quality ingredients.

This Classic Boston Cream Pie is one of those cake/pie desserts you just fall in love with. You can also add a little kick to this by adding a delicious rum in the filling which is optional.
In our family, rum is used in most Italian pastry creams, so when I made this one and added the rum to make it taste like our traditional filling, this was a keeper for us.





Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake










The Chocolate Ganache is Heavenly!





A good grade chocolate is a must. The chocolate enhances the characteristics of this pie.




It's decadent cream and chocolate flavors are rich, smooth all in a moist homemade cake.




Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake



A Classic Dessert



Boston Cream Pie is a classic creamy filled cake that's been around since the 19th century, and some articles read this Boston Cream Pie was over famous in New England.




The Boston Parker House is in New England, (now the Omni Parker House) where this pie is served there for dessert.




It has been stated there, this is where this decadent cake kind of pie was born.




Their creation is much like ours, using butter and rum. Mom made this since the early 1960's but without the chocolate on top.




She would use a sponge cake base, Italian rum pastry cream and top with powdered sugar.




Golden yellow cake just baked





You can use this filling on any kind of dessert





After this cools and the pudding has been refrigerated for at least two hours, then fill the first layer. Top with the second layer and then your ready to add the ganache.




I usually freeze one of the two cakes to make at another time as it makes two separate 9 inch cakes.




While the cake is still warm, slice it in half and pick it up gently with a steak burger turner, so not to break it apart . You will need two very large ones. However I recommend the step below if you're not in a hurry





golden yellow cake split in half with a sharp knife while still frozen








Here's a Tip!




The best way not to get crumbs on your frosting is to freeze the cake first.




Then while still frozen cut splitting the layer in two evenly. Fill and frost.






Boston Cream Pie Italian Style Pin for later






Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake






What Gives Boston Cream Pie it's Name?




Boston Cream Pie got it's name when cakes and pies were baked in the same kind of pans. The words became interchangeable.



In the 19th century pies were in the same style tins as cakes.




The cake is moist and delicate, the pudding is rich and very creamy.




The ganache makes a terrific topping, and this happens to be one of my most favorite type over a Boston Cream donut also.





Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake







More Decadent Desserts to Try!

Chocolate Banana Nutella Crepe
Cannoli
Cannoli Tarts
Cannoli Cake
Sfogliatelle Italian Pastry
Pusties Upstate NY Style




boston cream pie, italian pastry cream, ganache, cake, pie
dessert, chocolate, cake, pie, filling

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

Boston Cream Pie Italian Style

prep time: 45 mins cook time: 25 mins total time: 70 mins

ingredients:

Cake:

6 tablespoons butter, softened

2 tablespoons flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk


Italian Pastry Cream:

2 cups whole milk

1 teaspoon white rum or rum flavoring
1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Optional: 2 tablespoon light white rum

instructions:


Cake:

Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the flour, cake flour, baking powder and salt together and set aside.

In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.


Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Filling: 

In a medium saucepan, heat the milk and vanilla to a boil . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum if using. Let cool slightly. Chill at least 2 hour

Ganache

8 ounces semisweet chocolate (I used a good grade chocolate)

1 cup heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry Store in refrigerator. 
calories
225
fat (grams)
8
sat. fat (grams)
4
carbs (grams)
6
protein (grams)
5
sugar (grams)
8
Created using The Recipes Generator







Boston Cream Pie Italian Style Pin for later



Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake


41 comments

  1. That is so beautiful. I have to try this. So many desserts so little time.

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  2. @mommy's kitchen thank you so much glad you like this :)
    @alison thank you again alison...you are too kind!

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  3. I bet this is very good..and less alcoholic than the version we make We soak the cake layers with rum syrup and do the rest just like your recipe. Very nice recipe!

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  4. Wow, I love the way the chocolate pools into little circles!

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  5. This looks so beautiful. I love the rum. It always goes so well with cakes.

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  6. This is a perfect cake for the holidays. Thank you so much for sharing the recipe. It is incredible.

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  7. @kathy
    @mary moe
    @mae
    @miranda
    thank you all for your wonderful comments it always is so nice to hear compliments

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  8. Oh wow your cake looks absolutely wonderful!! I just might try this for Christmas and shock the family.

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  9. oooo, that looks luscious. i would love to have had that for dessert tonight!

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  10. That look so good!! i love boston cream pie -- never had it with rum,but i guess it will be better because i also love rum so double love!!! woooo!!!

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  11. It's a keeper indeed! Wouldnt it be tricky to cut the cake while its warm?

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  12. Such an easy lovely cake! I'll drop by for afternoon tea. hehe....

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  13. I am so NOT a boston cream pie type of person - anything with that rich cream in it is just not my thing. That being said, this does look like a wonderful pie and a definite crowd-pleaser!

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  14. Wow, it's mouth watering, wish I can have a tiny weeny piece!

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  15. Luscious! I would gain 100 pounds at your house!!!

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  16. love the added items....I know it tastes great and I WILL be making this one........thanks

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  17. Great looking cake, my mouth is watering... :)

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  18. Shocked by this awesome cake with the chocolate dripping!!

    Cheers!

    Gera

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  19. Wow I wish I had Taste O' Vision this looks so scrumptious and rich.

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  20. Yum Yum! This looks awesome- so indulgent!

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  21. I would seriously eat the whole thing.

    It looks lovely,and I bet the rum makes it even better!

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  22. What a dreamy dessert! I've only made a cupcake version---I think it's time to try the cake!

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  23. Oh, Claudia! Truly one of my faves and your recipe sounds fabulous!

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  24. Great cake, but oh that Italian Cream... I don’t think I would have any left for the cake! Yum!!

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  25. Must make this soon! I love Boston Cream Pie!

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  26. This is a beautiful dessert - and it's one of my favorites!

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  27. We LOVE Boston Cream Pie! Gotta try it with rum now...

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  28. This looks ah-mazing! Thanks for the tip about freezing the cake before cutting it.

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  29. This looks perfectly baked and that chocolate sauce makes me dool!

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  30. Looks awesome! I only even _heard_ of Boston Cream Pie about a week ago so great timing with your recipe popping up now :-)

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  31. Such a beautiful dessert! I bet that Italian pastry cream tastes incredible paired with the chocolate ganache. I love the tip about freezing the cake before slicing.

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  32. This is so decadent. I'd love to have this pie right now and this chocolate on top looks really fantastic.

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  33. My dad used to surprise us with Bostom Cream Pie from an Italian bakery growing up...this sounds like the perfect grown-up version to try!

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  34. Love me a godo classic dessert with Italian flare. I wish I could have a slice. Yoru Boston cream pie really looks amazing and that vanilla filling sounds yummy =)

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  35. I love Boston cream pie but I have not made it in like for ever!! I love ganache and this looks like a perfect weekend dessert we would love. Indulgent and irresistible. Saving for later.

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  36. Dear Claudia, I'd love a slice of this pie...it looks so good!!! You make such wonderful desserts dear! XO, Catherine

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  37. Oh, that looks so good. It's been years since I made Boston Cream Pie. I even remember the cookbook. It was my Betty Crocker cookbook. It was a birthday gift from our neighbor. She knew I loved to cook. I like the addition of the Italian pastry cream. I bet it is super delicious.

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  38. This pie looks beyond delicious. It's perfect for weekend baking. I love addition of rum. It goes so perfect in sweet desserts, right?!

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  39. Boston Cream Pie is one my favorite desserts to have when eating out. Can't wait to make it home using your recipe, it doesn't seem that difficult as I thought. Love, love the addition of rum to it!

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