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Homemade Boston Cream Pie

Total Time

Prep: 25 min + cooling. Bake: 20 min.

Makes

12 servings

This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. —Jane Uphoff, Cunningham, Kansas
Homemade Boston Cream Pie Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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