Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Boston Cream Pie 3.5 (97) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 6 hrs Servings: 8 Don't let the name fool you—this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our Vanilla Pudding in this Boston Cream Pie recipe. Ingredients 6 tablespoons unsalted butter, plus more for pan 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup milk 3 large eggs 1 cup sugar 1 teaspoon vanilla extract ½ recipe cooled Vanilla or Chocolate Pudding ¼ cup heavy cream 4 ounces semisweet chocolate, chopped Directions Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat. With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated. Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top. Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up. Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer. Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth. Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days. Rate it Print