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Boston Cream Pie


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Boston Cream Pie 0 Picture


  • Cake
  • 3 lr eggs separated
  • 1 tsp vanilla
  • 1/2 c sugar
  • 3/4 c cake flour
  • Filling
  • 1/2 c sugar
  • 1/4 c all purpose flour
  • 1 1/2 c milk
  • 6 lr egg yolks
  • 2 tsp vanilla extract
  • Pinch of salt
  • Glaze
  • 1/2 c sugar
  • 3 T light corn syrup
  • 2 T water
  • 4 oz semisweet chocolate coarsely chopped



Step 1

Beat egg yolks and vanilla w blender at med speed until blended. Beat in half of sugar until very thick and pale. Beat egg whites and salt at medium until soft peaks, geaudually beat in the rest of the sugar.
Fold yolk mixture into egg whites sift flour over mixture and fold in gently. Pour into greased 9 inch round pan lined with wax paper.
Bake 25 minutes. Invert cake onto wire rack ,leave wax paper on cake. Turn cake right side up. Cool completely.

In a saucepan mix sugar and flour. Wisk in milk, yolks, vanilla and salt. Boil over med heat 1 minute wisk continuously. Chill for 30 mins w plastic wrap on surface.

Boil sugar, corn syrup and water over low heat until sugar dissolves. Remove fom heat let stand 1 min. add chocolate. Wisk until smooth. Assemble cake


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