This delicious Pioneer Woman Boston Cream Pie is a quick and easy treat perfect for any occasion. With a creamy custard filling and rich chocolate ganache, this simple dessert can be made with common ingredients you likely already have at home. It’s a classic dessert that’s sure to impress!
Ingredients Needed
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
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
For the Cream Filling:
- 1 cup whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter, cubed
- 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 Boston Cream Pie
- Prepare the Cream Filling: In a medium saucepan, whisk together whole milk, heavy cream, and 1/3 cup of sugar. In a separate bowl, whisk egg yolks, cornstarch, salt, and the remaining 1/3 cup of sugar until smooth. Heat the milk mixture over medium heat until it starts to steam (not boil). Remove from heat and slowly pour 1 cup of the milk mixture into the egg yolks while whisking. Gradually return the egg mixture to the saucepan, whisking constantly. Heat over medium heat until the mixture thickens and simmers for 2-3 minutes. Remove from heat and strain through a fine mesh sieve into a bowl. Stir in butter and vanilla extract. Let cool for 15 minutes, then refrigerate for at least 2 hours or overnight.
- Bake the Cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper, then spray with flour baking spray. In a bowl, combine flour, baking powder, and salt. In a microwave-safe bowl, melt butter and milk in 15-second intervals until the butter is fully melted and the milk is warm. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for about 5 minutes until pale and fluffy. Add vanilla extract and mix until just combined. Gradually whisk in the warm milk mixture, then fold in the dry ingredients until smooth. Divide the batter evenly between the prepared pans and bake for 22-27 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- Assemble the Cake: Once the cake is completely cooled, place one layer on a serving plate. Whisk the cream filling until smooth and spread it evenly over the cake layer, leaving a small border around the edges. Place the second cake layer on top, bottom side facing up, and refrigerate while you prepare the ganache.
- Prepare the Ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and vegetable oil. Microwave on 50% power for 15-second intervals until the chocolate has melted, about 1 minute. Stir until smooth and pour over the top of the assembled cake, letting it drip down the sides. Refrigerate the cake for at least 2 hours before serving to allow the ganache to set.
- Serve: Once chilled, slice and serve your delicious Pioneer Woman Boston Cream Pie. If there are any leftovers, wrap tightly and refrigerate for up to 1 day.
Recipe Tips
- Chill the Cream Filling: Allow the cream filling to chill for at least 2 hours (or overnight) for the best consistency and flavor. It will set better and be easier to spread onto the cake.
- Don’t Overmix the Cake Batter: When mixing the wet and dry ingredients, stop as soon as they are combined. Overmixing can make the cake dense and less fluffy.
- Use Room Temperature Ingredients: Ensure the eggs, butter, and milk are at room temperature before starting. This helps the ingredients mix evenly and create a smooth batter.
- Check the Cake for Doneness: Test the cake by inserting a toothpick into the center. If it comes out clean, your cake is done. Avoid overbaking to keep the cake moist.
- Let the Ganache Cool Slightly Before Pouring: Allow the ganache to cool for a few minutes after melting, so it doesn’t melt the cake when poured. It will set nicely on the cake’s surface.
How To Store Leftovers
- Refrigerate: Cover leftovers Boston Cream Pie with plastic wrap or store in an airtight container. Keep it in the fridge for up to 2 days.
- Freeze: Wrap leftovers Boston Cream Pietightly in plastic wrap and foil. It can stay in the freezer for up to 1 month. To serve, thaw in the fridge overnight.
Nutrition Facts
Serving Size: 1 piece (231 grams)
- Calories: 231
- Total Fat: 7.8g
- Saturated Fat: 2.2g
- Cholesterol: 34mg
- Sodium: 132mg
- Potassium: 36mg
- Total Carbohydrate: 39.5g
- Dietary Fiber: 1.3g
- Sugars: 33.2g
- Protein: 2.2g
More Pioneer Woman Recipes:
Pioneer Woman Boston Cream Pie
Description
This delicious Pioneer Woman Boston Cream Pie is a quick and easy treat perfect for any occasion. With a creamy custard filling and rich chocolate ganache, this simple dessert can be made with common ingredients you likely already have at home. It’s a classic dessert that’s sure to impress!
Ingredients
For the Cake:
For the Cream Filling:
For the Ganache:
Instructions
- Prepare the Cream Filling: In a medium saucepan, whisk together whole milk, heavy cream, and 1/3 cup of sugar. In a separate bowl, whisk egg yolks, cornstarch, salt, and the remaining 1/3 cup of sugar until smooth. Heat the milk mixture over medium heat until it starts to steam (not boil). Remove from heat and slowly pour 1 cup of the milk mixture into the egg yolks while whisking. Gradually return the egg mixture to the saucepan, whisking constantly. Heat over medium heat until the mixture thickens and simmers for 2-3 minutes. Remove from heat and strain through a fine mesh sieve into a bowl. Stir in butter and vanilla extract. Let cool for 15 minutes, then refrigerate for at least 2 hours or overnight.
- Bake the Cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper, then spray with flour baking spray. In a bowl, combine flour, baking powder, and salt. In a microwave-safe bowl, melt butter and milk in 15-second intervals until the butter is fully melted and the milk is warm. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for about 5 minutes until pale and fluffy. Add vanilla extract and mix until just combined. Gradually whisk in the warm milk mixture, then fold in the dry ingredients until smooth. Divide the batter evenly between the prepared pans and bake for 22-27 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- Assemble the Cake: Once the cake is completely cooled, place one layer on a serving plate. Whisk the cream filling until smooth and spread it evenly over the cake layer, leaving a small border around the edges. Place the second cake layer on top, bottom side facing up, and refrigerate while you prepare the ganache.
- Prepare the Ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and vegetable oil. Microwave on 50% power for 15-second intervals until the chocolate has melted, about 1 minute. Stir until smooth and pour over the top of the assembled cake, letting it drip down the sides. Refrigerate the cake for at least 2 hours before serving to allow the ganache to set.
- Serve: Once chilled, slice and serve your delicious Pioneer Woman Boston Cream Pie. If there are any leftovers, wrap tightly and refrigerate for up to 1 day.
Notes
- Chill the Cream Filling: Allow the cream filling to chill for at least 2 hours (or overnight) for the best consistency and flavor. It will set better and be easier to spread onto the cake.
- Don’t Overmix the Cake Batter: When mixing the wet and dry ingredients, stop as soon as they are combined. Overmixing can make the cake dense and less fluffy.
- Use Room Temperature Ingredients: Ensure the eggs, butter, and milk are at room temperature before starting. This helps the ingredients mix evenly and create a smooth batter.
- Check the Cake for Doneness: Test the cake by inserting a toothpick into the center. If it comes out clean, your cake is done. Avoid overbaking to keep the cake moist.
- Let the Ganache Cool Slightly Before Pouring: Allow the ganache to cool for a few minutes after melting, so it doesn’t melt the cake when poured. It will set nicely on the cake’s surface.
Pioneer Woman Boston Cream Pie