Boston Cream Pie

Name: Boston Cream Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 cup unbleached all-purpose flour, sifted; 2/3 cup sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 1/4 cup vegetable oil; 2 teaspoons pure vanilla extract; 2 large eggs, separated; 1/4 teaspoon cream of tartar; 1/2 cup sugar; 1/4 teaspoon salt; 1/3 cup unbleached all-purpose flour; 1 1/3 cups whole milk; 3/4 cup water; 3 large egg yolks, beaten; 1/4 cup pure vanilla extract; 1 1/2 cups semisweet chocolate chips; 1 cup heavy cream; 1 cup mini chocolate chips; Dollop of Whipped Cream (page 193); 1 Maraschino cherry

January 24, 2012

Although its name says “pie,” Boston cream pie is actually more of a cake, with its two layers of yellow sponge cake filled with a thick vanilla custard and topped off with a chocolate ganache. Still, it’s one of the most requested items at Michele’s Pies. Be sure to plan ahead a bit when making this pie because the sponge cake and cream will need to cool completely before pie assembly can begin (the cooling process will take at least 2 hours).

Recipe notes

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