Boston Cream Pie

11 years ago

At least 45 years ago I used either a Betty Crocker or Pillsbury package mix to make a Boston Cream Pie. It was good enough to serve to company. I can't recall how many decades it has been since I made one and my DIL recently asked for one. I couldn't find a mix in Wegman's or the local Mom and Pop store so I ordered one to be made by the Wegman's bakery. I have no idea how good or bad it will be and it cost $10.50. I didn't even ask about its size but I figure about the size of a single cake layer. Does anyone know of a current package recipe?

Nancy

Comments (13)

ann_t
11 years ago
I've never made one from a package, but I can recommend this recipe. I've making this version for 35 years.

Boston Cream Pie
This cake has been a favourite since 1978.

Source: Woman's Day Old-Fashioned Desserts
(minor changes)

1/3 cup butter
1 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla
. Cream the butter and sugar until light and fluffly. Add the egg and
beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350ÃÂ° oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use
immediately.
mar53
11 years ago
According to the link, Betty Crocker still makes a BC pie mix. I also saw references to a Duncan Hines mix, but some also mentioned not finding it anymore.

Well GW says my link is invalid & won't let me post it, but I Googled "Boston Cream pie mix" & came up with the result.
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Wow...beautiful cream pie and sounds like it tastes really yummy too. I'm hungry for something chocolaty and creamy. I know my DH would love this, maybe I'll surprise him for Valentines day. Stacy or Ann, do you think the cream filling and chocolate icing would be work for profiteroles? My almost DIL and I have been craving them but I don't have a good custard/filling recipe. The recipes I've used in the past have wept. Actually its been so long ago, I probably used jello pudding...yikes!
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Susy, not sure which recipe Sharon uses, but this is my favourite Boston Cream recipe. I've been making this recipe since before I was married. If you have a chance to make the cake either early in the day or the day before it gives the custard a chance to really meld with the cake. Ann Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350Ã¯Â¿Â½ oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately.
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Lars, the NYT recipe (below, since it is behind a firewall IIRC) was the only recipe I found with many reviews and a high rating. I liked it because it is not something you see people make all the time and so it is special, it looks pretty, but has flavors with a wide appeal. Not particularly hard at all, just need time to chill the custard. I'd give it a thumbs up, but again, DOUBLE the custard (even as I was making it, I said to DH, "it is no harder to make a batch of this than to make 2 or 3 batches"...wish I would have). And i did beat the eggs/sugar longer than the recipe called for, but someone in comments said 10min and next time I'd do that. I baked mine in a springform pan lined w parchment. Boston Cream Pie FOR THE CUSTARD: note: consider doubling this 3 large egg yolks ½ cup/100 grams granulated sugar 2 tablespoons cornstarch Pinch kosher salt 1 cup/240 milliliters whole milk ¼ cup/60 milliliters heavy cream 1 tablespoon/14 grams unsalted butter 1 teaspoon pure vanilla extract FOR THE CAKE: 8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, plus more for the pan 1 ¾ cups/224 grams all-purpose flour 1 ¾ teaspoons baking powder ¾ teaspoon kosher salt ¾ cup/180 milliliters whole milk 3 large eggs, at room temperature 1 cup/200 grams granulated sugar 1 teaspoon pure vanilla extract FOR THE GLAZE: ¼ cup/60 milliliters heavy cream 4 ounces/113 grams semisweet chocolate chips 1 teaspoon neutral oil, such as safflower Pinch kosher salt Add to Your Grocery List PREPARATION Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours. Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes (note; consider doing this for 10 minutes). With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined. Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely. Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down. Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake. PS We are on day 3 of Risk (albeit with many long breaks in the action). Still losing. Worse. Send reinforcements. Or pie.
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annie1992
11 years ago
I made one from scratch for Easter from the Cook's Illustrated cookbook. Grandma used to use the Farm Journal recipe.

I've never made one from a mix, though, and don't remember seeing a mix anywhere locally.

ANnie
teresa_nc7
11 years ago
My mom used that same mix to make our Boston Cream Pies and it was very good --- yes! good enough to serve company.
artsyshell
11 years ago
I've never made one from a mix, but I have made Ann_Ts, recipe and it is excellent!
mudlady_gw
Original Author
11 years ago
Ann T--Your recipe looks like something I want to try. I was turned off by the recipes that said to use instant vanilla pudding. Also, I will continue to search for mixes since some apparently still do exist. thanks everyone!
Nancy
ann_t
11 years ago
Nancy, I'm just wondering........Wouldn't a Boston Cream Pie/Cake Mix, also include an instant pudding for the custard?

~Ann
mudlady_gw
Original Author
11 years ago
Ann--
The mix I used had a good tasting cream filling, that's why I would like to find the same mix now. However, with all the healthful reduction of fat in recipes the old mix formula may not be the same.
Nancy
grandmamary_ga
11 years ago
I haven't seen a mix in years and I used one all time time. I'm copying Ann T's for sure as it looks so yummy. The custard mix was included in the box along with a one layer cake and chocolate icing. Just talking about that mix the other day with my husband. He said he would love to have one. Did a store search again and no luck so now will make Ann 's. Thank you.
amck2
11 years ago
I was prepared to offer Ann T's recipe as soon as I saw the title of this post, but she beat me to it.

Boston Cream Pie is one of my husband's favorites and I was looking for a good recipe to make it for Father's Day a couple years ago. Ann T offered hers and it has become a family favorite.
Lars
11 years ago
Ann, how do you think this recipe would be if I used reconstituted powdered milk for the milk? I bought powdered milk for recipes that use milk because we never have milk on hand (other than coconut milk), but I generally use it in pancakes or other recipes with stronger flavors. Should I use coconut milk instead? I think I would like the coconut flavor. Or should I just buy a pint of milk?

Lars
ann_t
11 years ago
Lars, I don't see why you couldn't use powdered milk.

I wouldn't use the coconut milk, but that is just a personal preference. I wouldn't want my Boston Cream Pie to taste like coconut.

~Ann
Lars
11 years ago
Thanks - I'll try powdered milk. It's worked well in other things that I've baked, and since there is chocolate in the pie, it should be fine.

Lars

Boston Cream Pie

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Boston Cream Pie

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