November 27, 2018
Blue Ribbon Boston Cream Pie
This Blue Ribbon Boston Cream Pie is divine, plus it’s easy and fun to make. You par-bake a pie crust and bake a chocolate layer on top of that. Then you make a creamy custard layer and finish it with cubed pound cake and a chocolate drizzle. Wow!
I confess, before making this pie, I had only experienced Boston cream doughnuts and not the dessert cake/pie that inspired them. When a good friend had a birthday recently, I finally dug this recipe out. I wished I had sooner. The pie is an absolute winner!
The recipe dates back to 2011 when Vanessa Sullivan won 1st place for it at the Woodstock Fair in Connecticut. It was for a pie baking championship supported by Pillsbury pie crusts. You can use a pre-made pie crust or make your own crust. I’ll share one of our favorite pie crust recipes next, so check back for that.
When I made this Blue Ribbon Boston Cream Pie for photographs, I tried a pie crust that used half butter, half coconut oil. It was a firm crust and not flaky. It did, however, work well in holding up to the chocolate layer baked on top of it. Next time I will use an all butter crust.
I made a few other modifications to Vanessa’s recipe also. I used whole milk and butter instead of heavy cream in the chocolate layer, and upped the ingredients in order to have more drizzle on top.
For the pound cake layer, I used a Japanese castella, a sponge cake from my nearby Asian grocery store. A Sara Lee pound cake or Entenmann’s “all butter cake” would work nicely too.
You can make the crust, chocolate and custard ahead of time and do the pound cake layer and drizzle just before serving.
Or you can fully make it and refrigerate it. Any way you go about it, this is a winner. I know I’ll be making this pie again and again. I hope you love it too.
Boston Cream Pie
1 pie crust
6 ounces bittersweet chocolate
1/3 cup whole milk
3 tablespoons butter
1 large egg, beaten
1/2 teaspoon vanilla extract
1 dash salt
1/3 cup flour
1/2 cup sugar
1 teaspoon salt
2 egg yolks
2 cups milk
1 store-purchased pound cake (10 or more ounces)
Preheat oven to 350 degrees F. Place pie crust in 10-inch pie plate. Prick bottom with a fork. Bake just until lightly brown, about 15 minutes. Break chocolate into 1-inch pieces. Place in medium-sized bowl. In a saucepan, bring milk and butter to a boil. Pour over chocolate chips. Let sit 5 minutes. Stir until smooth. Set aside 1/2 the chocolate. Add egg, vanilla and salt to remaining chocolate. Pour into baked pie crust. Bake 10 minutes more. Set aside to cool.
For the filling: combine flour, sugar and salt in a double boiler. Beat the egg yolks and milk together. Pour into the flour mixture. Cook on top of the double boiler until thickened, about 10-12 minutes. Add the vanilla. Pour onto the cooled chocolate layer and refrigerate for at least 1 hour. Just before serving, cut the pound cake into square pieces and scatter over the pie. Drizzle the reserved chocolate mixture over the pie.