Boston Cream Pie

Boston Cream Pie

Submitted by Pat Dopheide


  • Two 9” yellow cakes I use box mix for this step. Prepare as directed, cool completely.
  • Custard recipe:
  • 2 cups milk
  • 1 1/2 tsp. vanilla extract
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 Tbsp. unsalted butter
  • Ganache:
  • 8 oz. semisweet chocolate chopped
  • or in morsels
  • 1 cup heavy cream heated to a boil
  • 1 tsp. instant coffee or espresso powder
  • 1 pinch of salt


  • In a saucepan, heat milk over medium heat until boiling and set aside for 10-15 minutes. In a bowl, whisk egg yolks, vanilla, and sugar, then add cornstarch and whisk vigorously until no lumps remain. Add some of the milk to the yolks to temper the mixture, then add remaining milk. Cook over medium-high heat and whisk until the mix is thickened. Remove from heat and add butter, cool and cover with plastic wrap (lay plastic on custard to prevent a skin from forming). Refrigerate for at least two hours or overnight. For ganache, add chocolate to boiling cream and stir until completely melted. Remove from heat and let cool until just warm. Assemble pie by layering one of the cakes on a plate, spread custard over the bottom, then add the top layer and cover with warmed ganache. Chill in refrigerator until the pie is set. Store in refrigerator.