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- 1
Make the custard first
The custard needs time to chill, so start here. In a heavy saucepan, whisk together 1/3 cup of the sugar and the cornstarch, then whisk in 1-1/2 cups of the whole milk and the 2 egg yolks. Cook and stir over medium heat until it comes to a gentle boil, then cook and stir 1 minute more and remove from the heat. Stir in 1 tablespoon of the butter until melted, transfer to a clean bowl, and stir in 1 teaspoon of the vanilla. Press plastic wrap right onto the surface of the custard — this keeps a skin from forming — cool for 30 minutes, then refrigerate until cold.
- 2
Cream the sugar and shortening
Preheat the oven to 375°F. Line the bottoms of two greased 8-inch round pans with parchment, grease the paper, and dust with flour. In a large bowl, cream 1 cup of the sugar with the shortening until light and fluffy, 5 to 7 minutes. Don't rush this step — the air you beat in now is what gives the cake its tender, fluffy crumb.
- 3
Finish the batter
Beat in the 2 room-temperature eggs one at a time, mixing well after each, then beat in 1 teaspoon of the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with 3/4 cup of the whole milk, beating well after each addition.
- 4
Bake the layers
Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes, then turn out onto wire racks, peel off the paper, and cool completely. Wait until the layers are fully cool before assembling, or the warm cake will melt the custard and it'll slide right off.
- 5
Make the chocolate glaze
In a small saucepan, bring the water and the remaining 2 tablespoons butter to a simmer, then remove from the heat and whisk in the baking cocoa. Beat in the confectioners' sugar and remaining 1/2 teaspoon vanilla until smooth, and let cool slightly so it thickens just enough to cling to the cake.
- 6
Assemble the pie
Place one cake layer on a serving plate and spread the cold custard evenly over the top. Set the second layer on top, then spoon the warm glaze over the center, nudging it toward the edges so it drips down the sides. Refrigerate until serving.
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Classic Boston Cream Pie
Created by: SugarAndButter
Ingredients
- 1 1/3 cup sugar
- 3 tbsp cornstarch
- 2 1/4 cup whole milk
- 2 egg yolks
- 2 eggs
- 3 tbsp butter
- 2 1/2 tsp vanilla extract
- 1/3 cup shortening
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp baking cocoa
- 1 cup confectioners' sugar
- 3 tbsp water
Instructions
- Make the custard firstThe custard needs time to chill, so start here. In a heavy saucepan, whisk together 1/3 cup of the sugar and the cornstarch, then whisk in 1-1/2 cups of the whole milk and the 2 egg yolks. Cook and stir over medium heat until it comes to a gentle boil, then cook and stir 1 minute more and remove from the heat. Stir in 1 tablespoon of the butter until melted, transfer to a clean bowl, and stir in 1 teaspoon of the vanilla. Press plastic wrap right onto the surface of the custard — this keeps a skin from forming — cool for 30 minutes, then refrigerate until cold.
- Cream the sugar and shorteningPreheat the oven to 375°F. Line the bottoms of two greased 8-inch round pans with parchment, grease the paper, and dust with flour. In a large bowl, cream 1 cup of the sugar with the shortening until light and fluffy, 5 to 7 minutes. Don't rush this step — the air you beat in now is what gives the cake its tender, fluffy crumb.
- Finish the batterBeat in the 2 room-temperature eggs one at a time, mixing well after each, then beat in 1 teaspoon of the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with 3/4 cup of the whole milk, beating well after each addition.
- Bake the layersDivide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes, then turn out onto wire racks, peel off the paper, and cool completely. Wait until the layers are fully cool before assembling, or the warm cake will melt the custard and it'll slide right off.
- Make the chocolate glazeIn a small saucepan, bring the water and the remaining 2 tablespoons butter to a simmer, then remove from the heat and whisk in the baking cocoa. Beat in the confectioners' sugar and remaining 1/2 teaspoon vanilla until smooth, and let cool slightly so it thickens just enough to cling to the cake.
- Assemble the piePlace one cake layer on a serving plate and spread the cold custard evenly over the top. Set the second layer on top, then spoon the warm glaze over the center, nudging it toward the edges so it drips down the sides. Refrigerate until serving.