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This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.

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Ingredients

Directions

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  • asbourbeau
    3 FEB, 2018
    This is the best Boston Cream Pie recipe ever! My husband’s favorite dessert that he requests Ian this use this is his favorite that he has ever tried. This is not a simple recipe and does require a couple hours to do it right. Do not skip the sifting part so that you don’t add so much flour and so that it can mix well with the mixture without over mixing. Also, don’t make the mistake I did - don’t use pastry flour! I did bag once. Also, you may need to add more egg yolks to the filling because the last so many times I made it, it came out soupy and was a huge mess. The last I made it, I put in a total of 9 large egg yolks , which not only made it thick enough to stand on the cake and not spill over, but it tasted good! You will not be disappointed! I have made this recipe over 10 times.
    Reply
  • stacyfosterpdx
    31 AUG, 2017
    How much milk is used in the cake and how much in the filling. The recipe says 1/4 cup plus 2T but doesn't Make it clear which amount goes where.
    Reply
    • asbourbeau
      3 FEB, 2018
      The full amount goes into the cake. You will notice there is another 3 cups in the recipe that goes into the filling.

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