CAROL'S BOSTON CREAM PIE
I actually used 3 recipes to make this cake . My family all love it and it is so easy to make and looks amazing when you serve it. I think the secret is in the filling . It is so so good I normally eat some of it like pudding.This filling is also great for Coconut Cream Pie and Banana cream Pie - and it would make great Cream...
Provided by Carol Hamilton
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Prepare cake mix according to package . Bake in 2 round greased cake pans ( 9 inch)) . Cook . Cut one of the layers in 1/2 - use the other layer for another recipe.
- 2. In saucepan combine 3/4 cup granulated sugar; 3Tab cornstarch, dash salt . Gradually stir in 2 cups milk . Bring to boil stirring until smoother . Have 3 egg yolks in small bowl. Quickly add some of the hot liquid to yolk and mix . Then add to pan . Cook on low 3 minutes until thick . Take off stove and add in 3/4 tsp vanilla and 1/4 tsp almond. Cool . On the split cake put on the filling . It will be rather thick and large amount . I use most of it but the filling is so good I often eat some of it while making :) .
- 3. Make your Glaze . Using 3 tab water, and 2 tab butter in saucepan . Boil. Add 3 tab Cocoa . Take off heat and beat in the powdered sugar and 1/2 tsp vanilla . Cool slightly and pour over cake. Be prepared for compliments !!
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
HOMEMADE BOSTON CREAM PIE
This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. -Jane Uphoff, Cunningham, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
BOSTON CREME PIE
Provided by Aaron McCargo Jr.
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bake 2 cakes according to package instructions in a 3-inch deep cake pan. Once baked, remove from the oven and cool on a wire rack. Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks.
- Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color. Add the flour, vanilla extract and the salt to the egg yolks and mix to combine. When the milk just begins to boil, remove from heat. Very slowly temper the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat. Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring. Bring the mixture to a boil. Let it boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain the pastry cream through a fine strainer. Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream. Refrigerate to chill for at least 1 hour before using.
- In a small saucepan, over low heat bring the cream to a boil. Add the chocolate to a small bowl and pour in the hot cream. Stir until smooth, then allow to cool slightly.
- Pie:
- Spread cooled pastry cream on the top of 3 of the cake layers. Put each disk of cake on top of each other, leaving the last cake disk untouched. Press the cake firmly. Put the cake on a wire rack with a sheet tray underneath. Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake. Allow to cool in the refrigerator or at room temperature. Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top. Slice the cake and serve.
BOSTON CREAM PIE
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it's sure to please.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 10 servings
Number Of Ingredients 20
Steps:
- 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. 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.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 0 grams
BOSTON CREAM PIE
Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 19
Steps:
- Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g
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CLASSIC BOSTON CREAM PIE RECIPE | HERSHEY'S
From hersheyland.com
Servings 1Total Time 7 hrsCategory Pies & Tarts
- Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
- Prepare Rich Filling. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare Dark Cocoa Glaze. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert.
EASY BOSTON CREAM PIE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.4/5 (44)Category DessertCuisine AmericanTotal Time 35 mins
- Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
- Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
- For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.
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