A Boston creme pie is actually a cake. It has received its name depicting a pie because pie tins were more accessible than cake pans back in the nineteenth century. The Boston creme¨me pie was a specialty among cooks in the New England and Pennsylvania Dutch regions. It has been told that the first Boston creme¨me pie was served at the Parker House Hotel located in Boston in 1856 and baked by the French chef Sanzian. The Parker House Hotel still exists and was renamed the Omni Parker House Hotel.
- 2 ½ cups of cake flour
- 1 ¼ cups of sugar
- 1 ½ teaspoons of salt
- 1 tablespoon of baking powder
- 1 tablespoon of vanilla
- 1 stick of unsalted butter
- 3 large eggs
- 1 1/3 cups of milk
- 1/3 cup of vegetable oil
- 1 ½ cups of whole milk
- 3 large beaten egg yolks
- ½ cup of sugar
- ¼ cup of flour
- 1 vanilla bean split
Chocolate ganache ingredients:
- ¾ cup of sugar
- 3 tablespoons of light corn syrup
- 2 tablespoons of water
- 4-6 ounces of chopped milk or semisweet chocolate
Before you start take out the butter. Cut it into thin slices or chunks and set aside. The butter needs to be at room temperature before it can be added to the recipe.
- Preheat oven to 350′.
- Grease and flour or use Baker’s Joy to prepare your cake pan or pans.
- Use the paddle attachment on your electric mixer.
- In a large mixing bowl add the flour, sugar, salt and baking soda.
- Mix on low for about 1 minute to get the dry ingredients mixed together.
- Add the butter pieces and vanilla extract to the dry ingredients.
- While mixing increase the speed up to medium.
- Mix well until completely incorporated. The mixture now should resemble crumbs.
- Slowly add the oil and milk.
- Add the eggs one at a time.
- Mix well at medium speed until all the ingredients form a smooth cake batter.
- Pour batter into prepared pie pan.
- Bake in oven until center of cake springs back and is golden brown.
- Remove cake from oven and set aside for 15 minutes.
- Flip cake out onto a cooling rack and let it cool completely.
- In a large saucepan add the milk and the split vanilla bean using a medium heat setting.
- Allow milk to heat until it starts to bubble. (Do not let it boil.)
- Remove pan from stove top immediately.
- Set the pan aside to rest for 15 minutes on a pot holder or trivet.
- Remove the vanilla bean from the pan and scrape out the seeds of the pod back into the pan.
- Use a double boiler to heat the flour, egg yolks and sugar together until this mixture becomes smooth.
- Now add the vanilla milk and continue to cook until the mixture begins to thicken.
- Remember to stir constantly with a whisk the whole time the custard is hearting.
- Once the custard is thick remove the pan from the stove and set it on that trivet again.
- Allow the custard to cool completely in the saucepan.
Chocolate ganache directions:
- In a saucepan bring the water, sugar and corn syrup to a boil while cooking over a low flame.
- Remember to stir constantly so the sugars to not stick or become scorched on the pan bottom.
- Remove the pan from the stove once it boils and add the chocolate.
- Wait about 1 minute to let some of the chocolate melt before stirring with the whisk.
- Continue whisking until the chocolate ganache is smooth.
Let’s now put all this together:
- Cut the cake in half horizontally.
- Place the bottom of the cake on a serving platter.
- Then spread an even layer of custard filling over the cake.
- Place the top half of the cake over the custard layer.
- Whisk the chocolate ganache once more.
- Now slowly pour the chocolate over the cake completely.
- Let the ganache glaze set before refrigerating.
- Remove from refrigerator 20 minutes before serving.
- Vanilla pudding can be used in lieu of the custard if you prefer and have less time.
- Pour the cake batter evenly into two pie pans if you are leery of cutting the cake evenly or being able to separate the layers without splitting the cake.
- Add a dollop of whipped cream to the top of each slice with a few chocolate sprinkles or a shaving or two of chocolate.
Cut the cake twice for twice the custard and enjoy the heavenly taste of Boston creme pie!