Hamdi Saidani This Pioneer Woman Boston Cream Pie is a creamy and fluffy recipe, which is made with heavy whipping cream and semisweet chocolate chips. It’s a classic, foolproof recipe, ready in about an hour, plus chilling time.
Pioneer Woman Boston Cream Pie Recipe Ingredients
For the Cream Filling:
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2/3 cup granulated sugar, divided
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/4 tsp. kosher salt
- 3 Tbsp. unsalted butter, cubed
- 2 tsp. vanilla extract
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup whole milk
- 1/2 cup unsalted butter, cubed
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 2 tsp. vanilla extract
For the Ganache:
- 2/3 cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
- 1 tsp. vegetable oil
How To Make Pioneer Woman Boston Cream Pie
- Make the Pastry Cream: In a medium saucepan, whisk the milk, cream, and ⅓ cup of sugar. In a separate bowl, whisk the egg yolks, cornstarch, salt, and the remaining ⅓ cup of sugar until smooth. Heat the milk mixture until steaming.
- Temper the Eggs: Slowly drizzle about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour this warmed yolk mixture back into the pot.
- Thicken and Chill the Cream: Return to medium heat and cook, whisking constantly, for 2 to 3 minutes, until it thickens and bubbles. Press the mixture through a fine-mesh strainer into a clean bowl. Stir in the butter and vanilla. Press plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours.
- Bake the Sponge Cakes: Preheat the oven to 350°F. Prepare two 9-inch cake pans. In a glass measuring cup, microwave the milk and butter in 15-second intervals until the butter is melted and the mixture is steaming hot.
- Mix and Bake: In a large bowl, use a hand mixer to beat the eggs and sugar on high speed for about 5 minutes, until pale and fluffy. Beat in the vanilla. By hand, whisk the hot milk mixture into the egg mixture, then gently mix in the combined flour, baking powder, and salt until just combined.
- Cool the Cakes: Divide the batter between the prepared pans and bake for 22 to 27 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Make the Ganache: Place the chocolate chips, heavy cream, and oil in a glass measuring cup. Microwave at 50% power in 15-second intervals, stirring, until the chocolate is melted and the ganache is smooth.
- Assemble the Cake: Place one cake layer on a plate. Whisk the chilled pastry cream until smooth, then spread it over the cake, leaving a small border. Top with the second cake layer. Pour the ganache over the center of the cake, spreading it to the edges and allowing it to drip down the sides. Chill the cake for at least 2 hours before slicing.
Recipe Tips
- How to get a perfectly smooth pastry cream? The secret is to “temper” the eggs. By slowly whisking some of the hot milk into the egg yolks before adding them back to the pot, you gently raise their temperature and prevent them from scrambling. Straining the finished cream is an extra step that guarantees a silky-smooth result.
- How to keep the sponge cake moist? The method of adding hot milk and butter to the whipped egg and sugar mixture is a classic technique that helps to create an incredibly soft, moist, and tender sponge cake.
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. You can make the pastry cream and the cake layers a day in advance. Store them separately and well-covered in the refrigerator. Assemble the cake with the ganache on the day you plan to serve it.
- How do I get a shiny ganache? The small amount of vegetable oil added to the chocolate and cream is the secret ingredient for a beautiful, glossy ganache that sets up perfectly on top of the cake.
What To Serve With Boston Cream Pie
This is a classic American dessert that is a showstopper all on its own. The three distinct layers of soft cake, creamy pastry cream, and rich chocolate ganache provide a perfect balance of flavors and textures. It needs no accompaniment other than a fork and a plate.
How To Store Boston Cream Pie
- Refrigerate: Because of the pastry cream and ganache, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl to protect the ganache. It will keep well for up to 4 days.
Boston Cream Pie Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 620 kcal
- Carbohydrates: 75g
- Protein: 8g
- Fat: 34g
- Saturated Fat: 20g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called a u0022pieu0022 when it’s a cake?
This is a classic culinary mystery! The name dates back to the 19th century when the lines between cakes and pies were blurrier, and most were baked in pie tins. The name has simply stuck for over 150 years.
Why did my pastry cream not set?
This is the most common issue. It’s almost always because the cream was not cooked long enough. You must bring the mixture to a full simmer and let it cook, whisking constantly, for 2-3 minutes. This is what activates the cornstarch to its full thickening power.
Can I use a different kind of chocolate for the ganache?
Yes. While semi-sweet chocolate is classic, you can use bittersweet chocolate for a richer, less sweet topping, or milk chocolate for a sweeter, creamier ganache.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pecan Pie Muffins Recipe
- Pioneer Woman Buttermilk Pie Recipe
- Pioneer Woman Pecan Pie Without Corn Syrup Recipe
Pioneer Woman Boston Cream Pie Recipe
Description
A classic American dessert featuring two layers of light and tender sponge cake, a rich vanilla pastry cream filling, and a shiny chocolate ganache topping.
Ingredients
Instructions
- Make the pastry cream: Heat milk, cream, and half the sugar. Whisk the yolks with the remaining sugar and cornstarch. Temper the yolks, then cook everything together until very thick. Strain, stir in butter and vanilla, and chill for at least 2 hours.
- Make the cake: Preheat oven to 350°F. Prepare two 9-inch cake pans. Heat the milk and butter until steaming.
- Beat the eggs and sugar until pale and fluffy. Whisk in the hot milk, then fold in the dry ingredients.
- Divide the batter between the pans and bake for 22-27 minutes. Cool the layers completely.
- Make the ganache by melting the chocolate chips, cream, and oil in the microwave until smooth.
- Assemble the cake: Place one cake layer down, top with the chilled pastry cream, then the second cake layer.
- Pour the ganache over the top, allowing it to drip down the sides.
- Chill the finished cake for at least 2 hours before slicing and serving.
Notes
- u003cliu003eThe most important tip for this recipe is to allow ample chilling time for both the pastry cream and the final assembled cake to ensure they are firm and easy to slice.u003c/liu003eu003cliu003eFor a perfectly smooth pastry cream, don’t skip the step of tempering the egg yolks and then pressing the finished cream through a fine-mesh strainer.u003c/liu003eu003cliu003eUsing room temperature eggs for the cake will help them whip up to their full volume for a light and fluffy sponge.u003c/liu003eu003cliu003eYou must let the cake layers cool completely before assembling, otherwise the cold pastry cream will melt.u003c/liu003e
Pioneer Woman Boston Cream Pie Recipe
