| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 box yellow cake mix
- 2 cups milk
- 1/2 cup white sugar
- 1 vanilla bean, halved lengthwise
- 6 egg yolks
- 4 tablespoons instant flour (recommended: Wondra)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons unsalted butter
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 670 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 3 g |
| Sugar | 60 g |
| Protein | 8 g |
| Cholesterol | 172 mg |
| Sodium | 523 mg |
Reviews
Love this recipe for Boston Creme pie- cannot wait to make it !!!!
Easy, and though not exactly like the original, it received rave reviews.
it was good but it wasn’t the real boston creme it like his version of it
I have made numerous recipes from Food Network, but this is my first review. This dessert is outstanding!! My husband loves Boston Creme Pie, so I always try to make/buy him one for his birthday. I have never really cared for it, until now. I honestly can’t believe how good it is. My oldest son says it’s the best cake ever and my youngest son now wants me to make it for his birthday. Try this cake, you will not be disappointed.
very easy to make and absolutely delish!! and, wow…super impressive when you bring it out to cut into for guests!!
I made my first ever boston cream pie using this recipe and turned out perfect and delicious will use this always very quick and easy absolutely love this
Made this cake. It is very, very good and easy. Never made chocolate ganache till now. Love it.
wow, so easy, I just threw together (it is mom’s day) my joy is being able to make wonderful things for my family. This is a wonderful thing for my mom’s day. thanks so much, making the beans next weekend
sue from minnetonka, mn
sue from minnetonka, mn