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Boston Cream Pie

Boston Cream Pie
8 votes, 3.25 avg. rating (66% score)
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Yield: 12 servings

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Sponge Cake


  • 7 eggs
  • 1-1/4 cups granulated sugar, divided
  • 1 cup flour
  • 2 tablespoons melted butter


Preheat oven to 350 degrees F. Separate eggs into two bowls. Divide sugar and add half to each bowl. Beat both mixtures very well, the whites until peaks form. Fold egg whites into yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour batter into 10-inch round greased cake pan. Bake about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Custard Pastry Cream


  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3-1/2 tablespoons cornstarch
  • 6 eggs
  • 1 teaspoon dark rum


In a saucepan, heat butter, milk, and light cream to just below a boil. While this mixture is cooking, combine sugar, cornstarch, and eggs in a bowl. Whip until ribbons form. When the butter-cream mixture reaches the boiling point, slowly whisk in the sugar-egg mixture and cook to boiling, stirring constantly. Boil for 1 minute. Pour into a bowl and cover the surface with plastic wrap (to prevent crusting). Chill overnight if possible. When thoroughly chilled, whisk to smooth out and flavor with dark rum.



  • Chocolate Icing
  • 6 ounces semisweet chocolate
  • 2 ounces warm water
  • White Icing
  • 1 teaspoon corn syrup
  • 1 teaspoon water
  • 1 cup confectioners' sugar
  • For Assembly
  • 4 ounces toasted almond slivers


Chocolate Icing: Melt semisweet chocolate in a small saucepan. Thin with warm water to desired consistency.

White Icing: Heat corn syrup with water. Add confectioners' sugar and warm to 105 degrees F.

Assembly: Level Sponge Cake off at the top with a slicing knife and cut in half to make two layers. Spread Custard Pastry Cream over one layer, reserving a small amount of custard to spread on the sides to help almonds adhere. Top with second cake layer. Spread a thin layer of Chocolate Icing on top of cake. Using White Icing in a pastry bag (with a 1/8-inch tip), follow immediately with spiral lines starting from the center of the cake. Score white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coat of the remaining Custard Pastry Cream, and press on toasted almonds.
Updated Wednesday, June 5th, 2002

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7 Responses to Boston Cream Pie

  1. Kailah Eglington July 25, 2002 at 2:15 pm #

    I have lived in England for the past 20 years and I still long for all the home comforts of New England.

    This recipe captured the essential New England flavor, even 3,000 miles away, with a moist, melt-in-your mouth sponge, beautifully creamy custard, and chocolate topping. It’s easy to make and well worth all the eggs.

    There are just some things that a person can’t do without and Boston Cream Pie is one of the them! It certainly brought me home for a while.

  2. maria labbe November 3, 2002 at 12:26 pm #

    The cake tasted very “eggy.” The recipe for the filling should of been half of what was called for and the amount of chocolate squares for the icing was overkill!!! What a waste!!!

  3. Brendan Hemens July 8, 2003 at 2:54 pm #

    This was a simple, excellent recipe. I agree with the first reviewer in that my batter benefitted from the addition of some vanilla. I managed to use all the frosting and most of the filling. I made mine in a 9″ pan.

  4. Jeff and Terry Baker August 22, 2004 at 9:23 pm #

    I used 2 nine inch pans,and made a cut-out in the bottom layer to put in extra custard.One could probably use half the custard recipe and have plenty. I used a little more of the chocolate for the frosting since I used 2 pans. Very good,very rich!!

  5. Anonymous June 18, 2005 at 7:32 pm #

    My name is Natalie and I am a pastry chef from Florida originally from Buffalo,NY. I tried this recipe. It is great for people who have little time or just aren’t that great at baking. This recipe could, however, use a lot of flavor in the cream. It is very bland. Try adding vanilla extract or vanilla bean while boiling it. However, I didn’t make the cake part. I used chocolate Genoise for the cake. Also, instead of water mixed in with your chocolate, try whipping cream. It makes a better frosting.

  6. Anonymous June 3, 2007 at 10:23 am #

    It is so good!

  7. Anonymous February 19, 2008 at 10:05 pm #

    It was the nastiest pie I have ever eaten in my life. This is, well, was my favorite pie until I tried this one.

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