How To Make Homemade Boston Cream Pie


Today we have a delicious homemade treat for your family from ours!

My son, Jack, and I love creating in the kitchen. Recently, I was the helper to the Pastry Chef as he built his version of the classic Boston Cream Pie. Jack’s Boston Cream Pie is a pumped up version as it features two full 9” cakes – he wanted more cake, filled with luscious homemade custard and topped with a chocolate sauce that has just the right amount of staying power and sweet goodness.

Our company raved about this dessert and we’re happy to share it with all of you. A+ for taste and presentation Jack! Well done. – Elizabeth




  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cups butter, room temperature
  • 1 ½ cup whole milk
  • 3 tsp. baking powder
  • 2 tsp. vanilla
  • 1 tsp. salt
  • 2 large eggs


  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • 1/8 tsp. salt
  • 2 cups whole milk
  • 2 large egg yolks, lightly whisked
  • 2 tbsp. butter, sliced into small pieces
  • 1 ½ tsp. vanilla extract

Chocolate Topping

  • 3 – 1 oz. semisweet chocolate baking squares
  • 2 tbsp. butter
  • ¼ cup half ‘n half
  • ½ tsp. vanilla extract
  • ½ cup confectioners’ sugar


  1. Bake the cakes. Generously grease and flour two 9” baking pans. Set aside. Preheat oven to 350 degrees. Combine all cake ingredients (flour through eggs) in electric mixer on low until just combined. Using a plastic spatula, scrape sides of mixing bowl and mix on high until thoroughly combined. Pour into baking pans and bake for 35 minutes or until inserted toothpick comes out clean. Place on cooling rack and cool for 20 minutes. Remove from pan to cooling rack and allow to cool for one hour or until thoroughly cool.
  2. Prepare the custard. In a non-stick saucepan, combine sugar, flour and salt. On low heat, whisk milk into flour mixture until smooth. Raise heat to medium and bring mixture to just a slight boil. Whisk constantly for 3-5 minutes until mixture thickens. Remove from heat and whisk one cup of mixture into egg yolks – return to saucepan. Whisk constantly for 2-3 minutes while simmering until mixture slightly thickens. Remove from heat and stir in butter and vanilla, stir until butter is completely melted. Sit a fine sieve colander atop a glass bowl and strain custard. Place plastic wrap directly on top of custard to keep skin from forming. Refrigerate approximately one hour until cool.
  3. Prepare chocolate topping. Add chocolate and butter to non-stick saucepan and heat on low, stirring until melted. Remove from heat. Slowly pour in half ‘n half while stirring constantly. Add confectioners’ sugar and mix on high until smooth. Stir in vanilla. Set to side to cool slightly while you assemble pie.
  4. Assemble. Using dental floss, slice one of the 9” cake through the middle to create two layers. Place whole 9” cake on cake plate as base. Spoon half of custard on top, spreading almost to edge of cake. Top with 1st layer of cake and repeat process with remaining custard. Top with final layer of cake. Slowly spoon chocolate topping over top of cake allowing it to drip intermittently around perimeter of cake. Refrigerate until ready to serve.


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