Good Food! unResolution Month Post #11: Boston Cream Pie

Boston Cream Cupcake Form!Today’s unResolution Month post was inspired by Elle from Elle’s New England Kitchen.  When asked what her favorite ooey, gooey dessert was, she told me:

Boston Cream Pie

Specifically, the Boston cream pie from Legal Seafood in Boston, which apparently is absolutely to die for.  Since I’ve never had it, I can’t say for sure if it’s good or not, but I’m willing to take her word for it.

Anyway, even if I’ve never had Boston cream pie from Legal Seafood, I’ve had my fair share (or perhaps more than my fair share of Boston cream pie) in the past, so I have a pretty good idea of how it’s done.  Plus, I am stealing Legal Seafood’s idea and serving this one on a bed of white chocolate ganache since that just sounds pretty darn good.

Making Boston Cream Pie

This cake (I know it’s called a cream pie, but it’s really a cake) is, sadly, a departure from the theme that we’ve had for the first two nights of unResolution Month Dessert Week: assembly over cooking.  While the cake itself can be done storebought, the pastry cream, the chocolate ganache, and the white chocolate ganache all have to be made from scratch.

You will need:

  • 1 boxed butter cake
  • 3 extra-large egg yolks , at room temperature
  • 6 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon pure vanilla
  • 1 tablespoon heavy cream
  • 1/2 teaspoon cognac or brandy
  • 2 cups chocolate chips
  • 2 cups heavy cream (divided)
  • 2 cups white chocolate chips

This is a recipe in five parts.

First, make pastry cream according to Ina Garten’s recipe that I got from (I consider Ina Garten to be the expert on pastry cream, so I’ve included the ingredients for her recipe in the list above, but suggest using the technique on that link.)  The cream has to sit for a while, so do this first.

Second, make two 9 inch cakes according the package directions.  Let cool.  Once cool, slice off the top of the cake to make them even.

Third, cover the top of one cake with pastry cream.  Then put the second cake on top.

Fourth, put the chocolate chips and heavy cream into a sauce pan and melt the chocolate over medium heat.  Pour over the top of the cake.

Fifth, repeat the 4th step with the white chocolate.  Make a layer of that on a plate, then put a slice of the cake on top.

Grab a fork, it’s Boston cream pie time.  Enjoy!

Thanks to Goamick for the picture of those Boston cream pie cupcakes.


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