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1
Preheat the oven to 350F.
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2
To prepare the sponge cake, in a medium bowl, combine the flour, sugar, baking powder, and salt.
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3
Using an electric mixer on low speed, add the milk, vegetable oil, vanilla, and egg yolks and beat for about 1 minute.
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4
Increase the speed to high and continue mixing for approximately 2 minutes, until the batter is smooth, with no lumps.
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In a separate mixing bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
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Pour the egg whites into the batter and fold them together until they are fully incorporated.
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To bake, pour the batter into a 9-inch greased pie plate.
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Bake it for approximately 25 minutes, or until you can insert a knife and it comes out clean.
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Transfer the pie plate to a wire cooling rack and allow it to cool completely.
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10
As the cake is cooling, prepare the vanilla cream filling.
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11
To prepare the vanilla cream filling, in a medium saucepan, whisk together the sugar, salt, and flour.
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Mix in the milk and water.
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Place the saucepan over medium heat, and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
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14
Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
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Pour the egg yolk mixture back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
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16
Remove the saucepan from the heat, add the vanilla, and whisk until it is evenly combined throughout the cream.
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Pour the cream into a large bowl to cool for at least 2 hours.
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Note that the vanilla cream filling can be made up to 24 hours in advance.
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Once the cream and cake are cooled, you can begin assembling the pie.
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20
To assemble the pie, pop the sponge cake out of the pie plate and carefully cut it in half horizontally, so that you now essentially have two layers of cake.
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Place the bottom layer of the cake back into the pie plate.
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Pour the vanilla cream filling over the bottom cake, and then place the top layer of sponge cake over the cream filling.
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23
Allow it to set for at least 1 hour before adding the ganache.
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24
To prepare the ganache, place the chocolate chips in a medium glass bowl and set aside.
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25
Boil the heavy cream in a small saucepan over high heat.
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Pour the heavy cream over the chocolate chips and mix vigorously, until the chocolate chips are melted into the cream.
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Pour the ganache over the sponge cake, making sure that it covers the pie completely.
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For extra crunch, you may also want to add mini chocolate chips along the edges of the pie.
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29
For best results, place the pie in the refrigerator and allow it to set for at least 2 hours.
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30
To serve, garnish the pie with a dollop of whipped cream and a cherry on top, if desired.
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31
Boston Cream Pie should be served cold.
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It can be stored in the refrigerator for up to 3 days.
