Martha Stewart'S Boston Cream Pie Recipe

Name: Martha Stewart'S Boston Cream Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Cream (; ); 6 tablespoons unsalted butter, plus more for pan; 1 cup sugar; 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1/2 cup milk; 1/4 cup heavy cream; 4 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract

Servings: persons

Pastry Cream (
)
6 tablespoons unsalted butter, plus more for pan
1 cup sugar
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup milk
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
2
With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
3
Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
4
Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
5
For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Pastry Cream to within 1/2 inch of edge; gently place top half of cake on pudding layer.
6
In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
7
Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

845

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pastry Cream (, ), 6 tablespoons unsalted butter, plus more for pan, 1 cup sugar, and more.

Yes, Martha Stewart'S Boston Cream Pie Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!