Boston Cream Pie is two layers of sponge cake with pastry cream in between and a chocolate glaze poured over the top.Try my Boston Cream Pie Surprise Inside Cake for a layered cake with a pudding filling and a surprise inside.Boston Cream Pie This ‘pie’ is actually a layered sponge cake.

Since pies were around in America before cakes, most kitchens had pie pans (which were used for cakes and pies).This was probably how the dessert was given a pie name.In December of 1996, the pie was proclaimed as Massachusetts State Dessert.

After trying three Boston Cream Pie recipes (and not being completely satisfied with the results) I went for it a fourth time (successfully) with the recipe from Baking Illustrated.  Boston Cream Pie Ingredients There are three important parts to this recipe–sponge cakes, pastry cream filling, and chocolate glaze.The pastry cream should be made first since it has to be stored in the refrigerator for at least 3 hours, up to 2 days.Half-and-Half: Half and half is equal parts milk and cream, which is used in the pastry cream.

Heavy Cream: Heavy cream is used in the chocolate glaze, and it is different than half-and-half.Heavy cream is between 30-36% fat and all cream.Eggs: You will need a total of 10 eggs in this recipe.

Using five egg yolks in the pastry cream resulted in a thicker, richer cream.And, you will need five additional whole eggs at room temperature for the sponge cake.Cornstarch: Cornstarch was used in this recipe (

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