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Boston Cream Pie

Ready in 65 minutes
Prep 40 minutes
Cook 25 minutes
8
SERVINGS
METRIC
IMPERIAL

Cake

  • 250 ml all-purpose flour
  • 5 ml baking powder
  • 3 ml salt
  • 3 eggs
  • 250 ml granulated sugar
  • 15 ml lemon juice
  • 75 ml milk (1%) heated

Vanilla Cream Filling

  • 75 ml granulated sugar
  • 75 ml all-purpose flour
  • 375 ml milk (1%)
  • 1 egg, lightly whisked
  • 5 ml vanilla extract

Chocolate Glaze

  • 30 ml butter or margarine
  • 1 square (28 g) unsweetened chocolate, coarsely chopped
  • 30 ml milk (1%
  • 3 ml vanilla extract
  • 250 ml sifted icing sugar
Although traditionally called a “pie”, Boston cream pie is actually a layered cake. Filled with vanilla cream and iced with a delectable chocolate glaze, this cake is sure to please the young and old alike.

Instructions

Cake: Preheat oven to 375°F (190°C). Line bottom of 9-inch (23 cm) round cake pan with parchment or waxed paper. Do not grease. Set aside. Stir together flour, baking powder and salt. Beat eggs in medium bowl with electric mixer at high speed until thick and light coloured, about 5 minutes. Gradually add sugar. Continue to beat until light and fluffy. Add lemon juice. Stir in dry ingredients until well blended. Add heated milk all at once and mix quickly. Spread batter in prepared cake pan. Bake in preheated 375°F (190°C) oven until cake is firm to the touch, for 25 minutes. Cool in pan on wire rack. Meanwhile, prepare Vanilla Cream Filling.

Vanilla Cream Filling: Combine sugar and flour in medium saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add small amount of hot mixture to whisked egg; stir egg mixture into hot mixture in saucepan. Cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Cover top of filling with waxed paper and let cool completely.

Chocolate Glaze: Prepare just before assembling cake. Melt butter and chocolate over low heat in small saucepan until melted. Remove from heat. Add milk and vanilla. Stir in icing sugar and beat until smooth. If needed, add a few drops of warm water to obtain a thinner glaze.

Loosen cake from pan by running knife between cake and side of pan. Remove cake from pan; remove parchment paper. Cut cake in half horizontally. Place bottom half of cake on serving plate. Spread cooled Vanilla Cream Filling on bottom half of cake. Place top half of cake on Filling. Spread Chocolate Glaze over top of cake. Refrigerate until serving time.

Nutritional Facts
  • Amount Per Serving
    373 Calories
  • Fat
    8 g
  • Saturated Fat
    4 g
  • Trans Fat
    01 g
  • Sodium
    303 mg
  • Sugars
    51 g
  • Protein
    8 g
  • Fibre
    1 g
  • Carbohydrate
    70 g

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