It’s hard to believe, but it’s been two years since I officially completed the project – making Boston Cream Pie with Ina herself! It still feels like a dream – if I didn’t have the video I’d think I made it up.
To commemorate, each year I’m enjoying a different take on Boston cream pie! Last year, it was Jeni’s Ice Cream but this year I made Lauren Weisenthal’s Classic Boston Cream Pie Pie – an actual pie version of the classic cake.
Apparently, it’s called pie because at the time of its creation in the 1850s many cakes were actually cooked in the more ubiquitous pie pans.
The base of the pie is J. Kenji Lopez-Alt’s all-butter Easy Pie Dough which is tender, golden brown, and perfectly flaky. The crust is filled with a generous amount of the best part of a Boston cream pie: vanilla custard, and finally a layer of chocolate ganache.
My only issue with the recipes was the filling made about double the amount than would fit in the pie but then again maybe that’s on purpose so you have a little custard snack while you wait for the pie to set!
Rating: 4/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Pie crust
Pricey Ingredients: —
Hard-to-find: —
Recipe on SeriousEats.com
