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Pioneer Woman Boston Cream Pie

Pioneer Woman Boston Cream Pie

Erin Table for Seven
Pioneer Woman Boston Cream Pie is an American classic, a trifecta of tender sponge cake layered with rich vanilla pastry cream covered in a silky chocolate glaze. It’s what sweet dreams are made of!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rest time 2 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 638 kcal

Ingredients
  

Pastry Cream:

  • 1 cup heavy cream
  • 1 cup milk divided
  • ½ cup granulated sugar
  • pinch of table salt
  • 6 large egg yolks at room temperature
  • 3 tablespoons cornstarch
  • 3 tablespoons unsalted butter cut into six pieces, room temperature
  • 2 teaspoons vanilla extract

Hot Milk Sponge Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup whole milk see notes for skim
  • 6 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 large eggs at room temperature
  • 1 ½ cups sugar

Chocolate Glaze:

  • ½ cup heavy cream
  • 6 ounces semi-sweet baking chocolate chopped
  • 2 tablespoons corn syrup

Instructions
 

Pastry Cream:

  • Over medium heat, add the heavy cream, 1/2 cup milk, sugar, and salt to a medium saucepan. Bring to a simmer, then remove from heat.
  • Whisk together 1/2 cup milk, egg yolks, and cornstarch in a medium bowl until smooth. As you whisk constantly, pour 1/4 cup of the hot cream mixture into the egg mixture, then add another 1/4 cup, followed by another 1/4 cup, followed by the remainder of the cream in a slow stream (don’t stop whisking until all of the creams is added).
  • Back into the saucepan, pour the tempered mixture. Over medium heat, bring to a simmer, whisking constantly until it is the texture of thick pudding. After thick and glossy and bubbles are popping on the surface, cook for an additional minute.
  • Through a fine mesh strainer, strain the mixture into a bowl, then add butter and vanilla until completely smooth. Spray a piece of plastic wrap lightly with nonstick cooking spray and place it directly on the pastry cream (this prevents skin from forming). Let cool in the refrigerator for at least 2 hours, up to 2 days.

Hot Milk Sponge Cake:

  • Preheat the oven to 325°F. Prepare two 9-inch round cake pans by lining them with parchment paper and spraying them with nonstick cooking spray with flour, or buttering and flouring them.
  • Whisk together the flour, baking powder, and salt in a medium bowl.
  • Microwave the milk and butter in a microwave-safe liquid measuring cup or bowl until the butter has melted. Stir in the vanilla. Wrap in foil to keep warm.
  • Whisk the whole eggs and sugar together on high speed until they are thick, pale, and very fluffy, about 4–5 minutes. The mixture should fall back like a ribbon that sits on the surface briefly before dissolving. This step is critical for the cake’s rise, as the whipped eggs provide structure and air.
  • Slowly whisk the warm milk and butter into the egg mixture until combined with the mixer on low speed. Fold in the flour mixture gently after removing the cake from the mixer. Be careful not to overmix.
  • Divide the batter evenly between the prepared cake pans as quickly as possible (a kitchen scale is helpful for even cakes).
  • Bake the cakes until an inserted toothpick comes out clean and the edges begin to pull away from the pan, approximately 23-28 minutes. Press gently on the top and it should spring back up. If the indentation remains, cook the cakes for a little longer. (Times can vary depending on your pans)
  • Cool the cakes completely in the pans. Upon cooling, the cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours until assembling cake.

Assemble The Cake:

  • Place one of the cakes right-side-up in the center of a cake plate or pedestal. Spread the pastry cream 1/4 inch from the edges of the cake.
  • Cover the cream with the second cake, bottom side up. Lightly press to adhere and spread the cream to the edges. Place the cake in the refrigerator while you prepare the chocolate glaze.

Chocolate Glaze:

  • In a medium microwave-safe bowl, combine the heavy cream and corn syrup. Microwave for about two minutes, until just boiling. Remove from the microwave and stir in the chopped chocolate. Allow standing for 5 minutes to allow the chocolate to melt, then whisk vigorously until smooth.
  • Spread the glaze over the cake and let it drip down the edges if desired. For cleaner cuts, chill the ganache for 30-60 minutes in the refrigerator or cover with a cake dome until ready to serve. If the cake has been refrigerated for more than 1 hour, let it come to room temperature before serving (it will taste better and the glaze will soften).
  • Slice with a hot knife for the cleanest cuts. Either run the knife under hot water or fill a large glass with hot water, then dip the knife in the water before each cut. After every cut, wipe the knife clean with a paper towel.

Notes

  • Use room temperature egg yolks for the pastry cream: Using this method, the cornstarch will dissolve more smoothly into the egg yolks and aid in tempering the eggs more gradually, so there is less likelihood of scrambling.
  • Use room temperature eggs for the cake: Eggs at room temperature allow the batter to whisk to a higher volume, which results in a softer, fluffier texture. Cold eggs, on the other hand, can cause the emulsion of the butter and sugar to break, which results in a cake that is grainy, dry, or dense when baked.
  • Whisk the cornstarch until smooth: You must completely dissolve the cornstarch and ensure there are no lumps before adding the warmed cream, otherwise the lumps will seize up and be virtually impossible to remove.
  • Room temperature eggs hack: In a bowl, add warm (not hot) tap water and add eggs (still in their shells) for 20 minutes.
  • Don’t stop whisking the pastry cream: When making pastry cream, some people get nervous, but you do not have to worry about it scrambling as long as you constantly whisk. Whisk constantly while adding the warm cream to temper the eggs, and whisk constantly while the cream heats and thickens in the pan.
  • Don’t pack the flour: For the best results, make sure you measure the flour correctly as too much flour can result in dense, drier cakes. When measuring flour, scoop the flour into the measuring cup and level instead of scooping the cup into the flour which could cause it to compress.
  • Whisk the eggs for the full 5 minutes: In order to achieve a light, fluffy sponge with tender crumbs, you must incorporate as much air as possible. The trapped air will expand in the oven, which is what creates the magic of the cake rising. Whisk until the eggs are very light, airy, and thick. Your cake will not rise as high or be as tender if you don’t cream them enough.
  • How to know when the eggs are done: You know your eggs are done when you can stop the beaters and the mixture falls back like a ribbon instead of blending back into the mixture immediately.
  • Don’t overmix the flour: By folding the flour in rather than mixing it, you will be able to compensate for overmixed flour, but do make sure you are gentle. You want to keep the batter light and fluffy by folding the flour in rather than mixing it. When folding flour into beaten eggs, use a spatula to cut through and lift the flour just until it is incorporated.
  • Use your scale to make even cakes: Put the batter into two prepared cake tins. Weigh each tin for two perfectly even baked cakes.
  • Bake the cakes immediately: Preheating your oven before making the cake batter will allow you to put it in the oven quickly. Just think of how quickly bubbles rise and pop. We don’t want them popping before the cakes are baked. Instead, we need to trap those bubbles so that the cakes rise higher and are softer.
  • Don’t overbake the cakes: You know it’s done when you gently press down on the top and it springs back up. If the indentation remains, cook the cake a little longer.
  • Don’t underbake the cakes: A little indentation is OK and can be leveled, but you don’t want any doughy texture, or else the center won’t set. For that reason, don’t underbake the cakes or they will sink in the middle.
  • Use quality chocolate for the ganache: Baking chocolate bars melt better due to their higher cocoa butter content. If you have to use chocolate chips, choose a brand with a higher cocoa butter content, such as Guittard or Ghirardelli. Other chocolate brands contain less cocoa butter and won’t melt as seamlessly, leaving you with hardened chocolate pieces.
  • Don’t skip the corn syrup: Even after refrigeration, the corn syrup keeps the chocolate glaze shiny, smooth, and pliable.
  • Slice with a hot knife: If you want clean slices of pie, you should use a hot knife. You can run the knife under hot water or fill a large glass with hot water, then dip the knife in the water before cutting. Wipe the knife clean with a paper towel after each cut, then repeat.

Nutrition

Calories: 638kcalCarbohydrates: 73gProtein: 9gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 239mgSodium: 295mgPotassium: 251mgFiber: 2gSugar: 53gVitamin A: 1144IUVitamin C: 0.2mgCalcium: 150mgIron: 3mg
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