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Despite its name, Boston cream pie isn’t a pie at all — it’s two layers of sponge cake filled with vanilla custard and topped with a glossy chocolate glaze. The confusion dates back to the 1800s, when cakes and pies were often baked in the same pans and the names were used somewhat interchangeably. The dessert is credited to a French chef at Boston’s Parker House Hotel in 1856, and it became popular enough that Massachusetts named it the official state dessert in 1996.

What You’ll Need

For the cake:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup milk

For the filling and glaze:

• 2 cups milk
• ½ cup sugar
• ¼ cup cornstarch
• 4 egg yolks
• 1 teaspoon vanilla extract
• 4 oz semisweet chocolate, chopped
• ½ cup heavy cream

How to Make It

1. Cream the butter and sugar, beat in the eggs and vanilla, then alternate adding the flour mixture and milk. Divide between two greased 8-inch round pans and bake at 350°F for 20–25 minutes. Cool completely.
2. For the custard, whisk the milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat until thickened. Stir in vanilla, then chill.
3. Place one cake layer on a plate, spread the custard on top, and add the second layer.
4. Warm the cream, pour over the chopped chocolate, and stir until smooth. Pour the glaze over the top of the cake, letting it drip down the sides.

Tips for a Better Boston Cream Pie

Make sure the custard is fully chilled before assembling, or it will slide out from between the layers. Pour the glaze while it’s still warm and pourable for the smoothest, glossiest finish.