Boston Cream Pie

Name: Boston Cream Pie
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon butter; 2 Tbsps cornstarch; 113 grams dark chocolate, chopped; 3 eggs; 119 milliliters heavy whipping cream; 1 pinch salt; 1 teaspoon vanilla extract, or to taste; 73 milliliters vegetable oil; 296 milliliters water; 6 Tbsps white sugar; 244 milliliters whole milk; 517 grams package yellow cake mix

Boston Cream Pie is a dessert that serves 10. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 20g of fat, and a total of 435 calories. This recipe from Allrecipes requires salt, cornstarch, milk, and vanillan extract. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes. 1 person found this recipe to be delicious and satisfying.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spray 2 (8-inch) cake pans with cooking spray.

Ingredients you will need

Cooking Spray

Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

Ingredients you will need

Yellow Cake Mix

Vegetable Oil

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Divide cake batter between the two prepared cake pans.

Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.

Equipment you will use

Toothpicks

Oven

Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.

Ingredients you will need

Corn Starch

Lemon

Sugar

Egg

Equipment you will use

Whisk

Bowl

Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.

Ingredients you will need

Heavy Cream

Whole Milk

Butter

Equipment you will use

Sauce Pan

Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.

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Cream

Egg

Equipment you will use

Whisk

Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.

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Cream

Egg

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Sieve

Bowl

Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.

Ingredients you will need

Pastry Cream

Vanilla

Cream

Salt

Wrap

Egg

Equipment you will use

Plastic Wrap

Whisk

Place chocolate in a large bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted.

Ingredients you will need

Heavy Cream

Butter

Equipment you will use

Sauce Pan

Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

Place one cake layer on a plate, flat side up.

Spread pastry cream to within 1-inch of the edge of cake.

Ingredients you will need

Pastry Cream

Spread

Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge.

Ingredients you will need

Pastry Cream

Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Ingredients you will need

Chocolate

Spread

Equipment

Ingredients

Servings:

1teaspoon

butter 2Tbsps

cornstarch 113grams

dark chocolate, chopped 3

eggs 119milliliters

heavy whipping cream 1pinch

salt 1teaspoon

vanilla extract, or to taste 73milliliters

vegetable oil 296milliliters

water 6Tbsps

white sugar 244milliliters

whole milk 517grams

package yellow cake mix

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Boston Cream Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The NV Wilson Creek Almond Anniversary Edition with a 5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

NV Wilson Creek Almond Anniversary Edition

This gold-medal winning champagne is also referred to as the "OH MY GOSH"® champagne. This white sparkling wine is naturally fermented, with just a hint of pure almond added so it's guaranteed to dazzle your guests. A must-have champagne to make any occasion extra special. Great with desserts, cuddling, hot tubs, picnics, fireplaces, brunches, and parties. Very popular at all the weddings here.