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Homemade Boston Cream Pie

This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. —Jane Uphoff, Cunningham, Kansas
  • Total Time
    Prep: 25 min + cooling. Bake: 20 min.
  • Makes
    12 servings


  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups whole milk
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/3 cup shortening
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 3 tablespoons water
  • 2 tablespoons butter
  • 3 tablespoons baking cocoa
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract


  • For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold.
  • While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour.
  • In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly.
  • Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts
1 piece: 310 calories, 11g fat (5g saturated fat), 74mg cholesterol, 166mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 5g protein.

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