Boston Cream Pie

I thought this would be a good recipe to post for Memorial Day weekend, though I made these the day the govt. was on a pay freeze and our troops and their families weren’t sure if they would receive their paychecks.  I don’t want to discuss politics on the blog (or anywhere else, really) but suffice it to say that I was feeling frustrated enough to make Boston Cream Pie that day in honor of our founding fathers who were probably rolling over in their graves.

Since it had been a really heavy blog cooking week and I wasn’t sure with my back acting up that I could handle all the extra calories without being able to work out as hard as I needed to, I created half a recipe which gave us four individual mini pies.  I will post the entire recipe here and let you do with it as you will.



2 eggs + 6 egg whites

2 c. all-purpose flour

1/2 c. butter

2 c. sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/2 c. milk

Vanilla Cream Filling:

1 c. milk

2 c. sugar

1/4 c. all-purpose flour

1 tsp. vanilla extract

3 egg yolks

Chocolate Sauce:

3 T cocoa powder

3 T butter

1/4 c. confectioner’s sugar

1/4 c. +1 T milk

Pinch of salt



Heat oven to 350 degrees.  Grease and flour two 8″ round cake pans.  Cream butter and sugar.

Sift together dry ingredients.

Beat eggs into butter mixture one at a time.  Beat for 2 minutes.

Add dry mixture alternately with milk to wet ingredients.  Whip for 2 minutes.  Pour into pans.

Bake 25 minutes or until toothpick inserted into center comes out clean.  Cool on wire racks in pans for 10 minutes.  Invert onto racks and cool completely before assembling.

Vanilla Cream Filling:

Sift together flour, sugar, and salt in a medium saucepan.

Whisk in milk until lump free and combined.

Heat to a boil, stirring constantly.  Reduce heat and simmer until thickened, stirring constantly.

Beat egg yolks until lightened.

While whisking, add a little of the hot liquid to the beaten yolks to temper them.

Beat eggs into remaining hot liquid while whisking vigorously to prevent the eggs from curdling.

Whisk until well-combined.  Cook stirring constantly for one minute.  Add vanilla.

Chill until ready to use.

Chocolate Sauce:

Melt butter in a small saucepan.  Beat in cocoa and confectioner’s sugar.  Whisk into a paste.

Add milk and a pinch of salt.

Cook while whisking over medium heat for one minute.

Keep in a warm place until ready to use.


For individual cakes, use a large round cutter to cut 16 rounds from the cakes.

Continue with assembly.  Place one layer of cake on a serving platter.  Spread the Vanilla Cream Filling over the layer.

Top with second layer.

Drizzle the chocolate sauce over in a thick layer.


Makes 8 servings.

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