Homemade custard pudding spread between layers of cake with a drizzle of chocolate ganache form this decadent dessert! Check out the recipe for Boston Cream Pie below!
So yes, contrary to what you might’ve been thinking…Boston Cream Pie is most definitely not an actual pie…
When making this recipe, it always stirs up fond memories of growing up with my sister, Emily. Making this crowd pleaser has always been Emily’s specialty!
The first time Emily made Boston cream pie just so happened to be the first time she and I watched Dirty Dancing.
You know the classic….dance instructor Patrick Swayze teams up with Baby, the young vacationer at a resort to win a dance competition!
If you’ve never watched it before, I highly recommend you check it out!
Anyway back to the Boston cream pie!
This recipe is a modified version of Emily’s rendition by using a yellow cake mix, rather than homemade cake layers.
Though either method works great, the cake mix helps to cut down some time and simplifies the recipe below!
If you like what you’re reading, drop me a comment below. I would love to hear from you!
And be sure to enjoy a slice next time you watch Dirty Dancing!
DON’T WANT TO MISS A THING?
Boston Cream Pie
- 2 8-inch yellow cake rounds baked and cooled
for the custard:
- 4 egg yolks
- ½ cup granulated sugar
- ¼ cup corn starch
- ¼ tsp salt
- 1 ½ cups milk
- 1 Tbsp vanilla extract
- 2 Tbsp butter, cut into pieces
for the chocolate ganache:
- ¾ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- For the custard: in a medium sauce pan, whisk together the egg yolks, corn starch, and salt until well combined and no remaining lumps. Whisk in milk and heat the mixture over medium-high heat for 2-4 minutes, or until thickened.
- Remove from heat and whisk in vanilla extract. Add in the pieces of butter and stir until melted and mixture is smooth. Pour custard into a bowl and cover well with plastic wrap or a lid. Refrigerate until chilled.
- To assemble the cake, level the cake rounds using a large, serrated knife. Gently spread the cooled custard over the bottom layer. Add the remaining cake layer on top.
- For the ganache: add the chocolate chips to a medium bowl. In a separate, microwave-safe bowl, heat the whipping cream for one minute or until boiling. Pour the hot whipping cream over the chocolate chips. Let stand for roughly a minute or until chips are softened from hot cream. Stir ganache until smooth.
- Pour cooled ganache over the layered cake, spreading evenly. Let cake stand until ganache has cooled and set up.