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.
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.
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.
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
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
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.
More Decadent Desserts to Try!
Chocolate Banana Nutella CrepeCannoli
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
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
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
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
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.
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
225
fat (grams)
8
8
sat. fat (grams)
4
4
carbs (grams)
6
6
protein (grams)
5
5
sugar (grams)
8
8
Created using The Recipes Generator
That is so beautiful. I have to try this. So many desserts so little time.
ReplyDeleteit's wonderful,claudia!
ReplyDelete@mommy's kitchen thank you so much glad you like this :)
ReplyDelete@alison thank you again alison...you are too kind!
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!
ReplyDeleteWow, I love the way the chocolate pools into little circles!
ReplyDeleteThis looks so beautiful. I love the rum. It always goes so well with cakes.
ReplyDeleteThis is a perfect cake for the holidays. Thank you so much for sharing the recipe. It is incredible.
ReplyDelete@kathy
ReplyDelete@mary moe
@mae
@miranda
thank you all for your wonderful comments it always is so nice to hear compliments
Oh wow your cake looks absolutely wonderful!! I just might try this for Christmas and shock the family.
ReplyDeleteoooo, that looks luscious. i would love to have had that for dessert tonight!
ReplyDeleteThat 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!!!
ReplyDeleteIt's a keeper indeed! Wouldnt it be tricky to cut the cake while its warm?
ReplyDeleteSuch an easy lovely cake! I'll drop by for afternoon tea. hehe....
ReplyDeleteI 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!
ReplyDeleteWow, it's mouth watering, wish I can have a tiny weeny piece!
ReplyDeleteLuscious! I would gain 100 pounds at your house!!!
ReplyDeletelove the added items....I know it tastes great and I WILL be making this one........thanks
ReplyDeleteGreat looking cake, my mouth is watering... :)
ReplyDeleteShocked by this awesome cake with the chocolate dripping!!
ReplyDeleteCheers!
Gera
Wow I wish I had Taste O' Vision this looks so scrumptious and rich.
ReplyDeleteYum Yum! This looks awesome- so indulgent!
ReplyDeleteI would seriously eat the whole thing.
ReplyDeleteIt looks lovely,and I bet the rum makes it even better!
What a dreamy dessert! I've only made a cupcake version---I think it's time to try the cake!
ReplyDeleteOh, Claudia! Truly one of my faves and your recipe sounds fabulous!
ReplyDeleteI bet this is delicious.
ReplyDeleteGreat cake, but oh that Italian Cream... I don’t think I would have any left for the cake! Yum!!
ReplyDeleteMust make this soon! I love Boston Cream Pie!
ReplyDeleteThis is a beautiful dessert - and it's one of my favorites!
ReplyDeleteWe LOVE Boston Cream Pie! Gotta try it with rum now...
ReplyDeleteThis looks ah-mazing! Thanks for the tip about freezing the cake before cutting it.
ReplyDeleteThis looks perfectly baked and that chocolate sauce makes me dool!
ReplyDeleteLooks awesome! I only even _heard_ of Boston Cream Pie about a week ago so great timing with your recipe popping up now :-)
ReplyDeleteSuch 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.
ReplyDeleteThis is so decadent. I'd love to have this pie right now and this chocolate on top looks really fantastic.
ReplyDeleteMy 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!
ReplyDeleteLove 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 =)
ReplyDeleteI 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.
ReplyDeleteDear Claudia, I'd love a slice of this pie...it looks so good!!! You make such wonderful desserts dear! XO, Catherine
ReplyDeleteOh, 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.
ReplyDeleteThis pie looks beyond delicious. It's perfect for weekend baking. I love addition of rum. It goes so perfect in sweet desserts, right?!
ReplyDeleteBoston 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!
ReplyDelete