Boston Cream Pie

This dessert isn't a pie at all; it consists of two layers of sponge cake with a custard filling. It was Boston's Parker House Hotel that crowned this "pie" with its now familiar chocolate topping. (In the more traditional version, powdered sugar is dusted on top.)

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 26%
  • Fat: 7.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 5.4g
  • Carbohydrate: 45.2g
  • Fiber: 0.1g
  • Cholesterol: 48mg
  • Iron: 1.7mg
  • Sodium: 214mg
  • Calcium: 124mg


  • Vanilla Pastry Cream
  • Cooking spray
  • 2 teaspoons cake flour
  • 1/2 cup sugar
  • 3 1/2 tablespoons stick margarine
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup skim milk
  • 2 large egg whites
  • 3 tablespoons sugar
  • Chocolate Glaze


  1. Prepare Vanilla Pastry Cream.
  2. Preheat oven to 350°.
  3. Coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons flour; set aside.
  4. Beat 1/2 cup sugar and margarine in a medium bowl at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg yolk, and beat well. Sift together 1 1/2 cups flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
  5. Beat egg whites at high speed of a mixer until foamy using clean dry beaters. Gradually add 3 tablespoons sugar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  6. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream evenly over bottom layer; top with remaining cake layer. Spread Chocolate Glaze evenly over top. Chill 1 hour or until glaze is set.
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