Boston Cream Pie

Boston Cream Pie

Boston Cream Pie

Make the filling first so it has time to cool, or make it a day ahead. For easy removal of the cake, I grease my pan, place a round of parchment paper on the bottom and grease the paper. A cake strip prevents the cake from over-browning around the edges. And always aerate your flour before measuring. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 15 minutes

Makes: 8 - 10 servings

Boston Cream Pie


    Custard Filling:
  • 1/2 cup sugar
  • 2 Tablespoons cornstarch (not corn flour)
  • 2 cups milk (I use 1% or 2% low fat milk)
  • 2 egg yolks
  • Cake:
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup vegetable oil
  • 1/2 cup milk (I use 1% or 2% low fat milk)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon powdered unsweetened cocoa
  • 1/4 teaspoon vanilla
  • about 4 teaspoons milk


    Custard Filling:
  1. Preheat oven to 350° F.
  2. In a medium saucepan, combine the sugar & cornstarch.
  3. Slowly whisk in the milk & egg yolks.
  4. Bring to a boil. Cook over medium heat about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  5. Pour onto a large dinner plate, cover and refrigerate, undisturbed, for 2 hours to cool completely. (can be made a day ahead)
  6. Cake:
  7. Grease a 9-inch round cake pan.
  8. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
  9. On low speed add remaining ingredients in order given but do not over-mix. This takes less than a minute.
  10. Pour into pan and bake for 25 minutes.
  11. Cool in pan for 10 minutes. Remove to a cooling rack to cool (about 45 minutes).
  12. Assembly:
  13. With a sharp serrated knife, slice the cake in half and carefully remove the top half.
  14. Cover the bottom half with cooled custard and place other half on top of custard.
  15. Combine glaze ingredients to a thin spreading consistency and spread on top of cake. Keep refrigerated.

Note: For more on this recipe in my blog click here.

22 Comments on "Boston Cream Pie"

  1. Marie

    Hi Jenny,
    It’s 4/23, so you might not get this comment, but I just wanted to let you know I love your recipes!! You have done a great service to many of us who want to make something tasty and without a lot of effort! So, thank you, and may God bless you and your family.
    💕 Marie

  2. MJ

    I will make this but with 1 tsp. Spoon less milk and add 1 tsp. of vanilla. I will let you know.

  3. Jackie

    Hi Jenny! I am a fan! Obsessed with your lemon brownies. I am trying the Boston cream pie recipe and wondering if you have tried to double the layers as I need to serve about 12 people. I think it would look awesome!

  4. Cathy

    Quick tip for cutting the cake evenly is to use a piece of dental floss, or even a long piece of thread. Wrap it around the outside of the cake as evenly as possible. Then just pull the ends to cut through the cake.

    Make the no-knead bread all the time. Never fails. Often take as a Hostess gift which is very much appreciated. Hamburger buns are quick, easy and stand up well.

  5. Sawyer Szabo

    Love it

  6. LolaNJ

    Love this recipe! I made this a few days ago to eat slowly over the week and I think it tastes even better as it sits in the fridge every day. I added almond extract to the custard just because I had it on hand but otherwise made your recipe as is. I love your easy desserts! I make the frosted chocolate cake all the time. Slowly making my way through all your excellent recipes. Thanks for publishing these, Ms. Jenny!

  7. john t.

    Hi Jenny, I made your boston cream pie today, and it came out perfect!! I’ve never made this before so I was quite pleased.

  8. Patti G.

    Love this. ❤️ I made the filling the night before so it was easy the next day, and super delish!! Thank you Jenny.

  9. Helen Capewell

    Forgot to tell you my Mom always made Boston Cream Pie on a Saturday or for Sunday dinners. Going to try your recipe tomorrow!!

  10. Helen Capewell

    Dear Jenny ,
    I had a rough last year. I lost my husband in 12/16 & then my Mom in 5/17.
    Wanted to make recipes my Mom would cook. When I found your website! I just love how you explain your recipes so well. I’ve made several recipes including your lemon brownies, stuffed cabbage & no-knead bread. You have made me smile again & I want to thank you. I’m going to try & make all your recipes. Did you publish a cookbook because I would love to purchase it. I wish you had a cooking show on TV because I love watching you.!! Thank you so much?

    • Jenny

      I’m sorry about your losses – that’s a lot to have to deal with. I just lost my sister this year so I understand. I’m glad my recipes are bringing you comfort. My cookbook is out of print but almost all the recipes from the book are included here on my website for free. Take care…

  11. Holly

    VERY bland. Hubby and I shared a piece then threw remainder in garbage. I don’t usually comment on recipes but was a waste of time and ingredients.

  12. Eve

    Omg I messed it up i added extra baking soda .. Accidentally .. Now all you can taste is the baking powder ?

  13. Beth

    OMG! When I discovered the “easy yellow cake ” recipe was the same (except for sugar opt.) as the cake in this Boston Cream Pie. I let out a” hoot” and began making the custard. It is wonderful! I know it will be a hit with the family. I went all the way with this yellow cake. 🙂 Thank you Jenny.

  14. Scott

    Made this cake today. For the amount of effort, the cake is very mediocre. Not much flavor at all in the cake or custard filling. If you don’t like sweet desserts, this might be for you. The icing though is almost too sweet and very vanilla flavored for the very bland cake, It’s a very pretty cake though, and perhaps more healthy for you without the butter and using olive oil.

    • Linda

      What a bunch of complainers. I disagree! Jenny-s recipes are always too awesome! Complain to yourself, you must have made it incorrectly…

  15. Cicely

    I have made this cake twice. The first time I made it without the cake strip, and it was too round on the top. The glaze went down the sides. I decided to purchase the cake strip, and the cake had a nice flat top. The cake looked like professional made it. I want to add that it does not matter what it looks like, because the cake is delicious and easy to make. It will be a part of our family Sunday dinner for a long time. Thanks for the extra tips on cooking! Keep posting your delicious recipes.

  16. Jennie

    Looks yummy! I am thinking of adding 1 teaspoon of vanilla extract to the pastry cream. I am not sure if it will make the cream too runny. Thank you.

  17. ally

    Love this recipe ,it was easy and delicious. I will definitely make this one over and over.

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