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Boston Cream Pie

Posted Oct 07 2009 10:02pm

Good Morning!

It was a crazy day yesterday and I never got a chance to share all the good eats that have been being consumed lately.  First let me start by saying I made a homemade Boston Cream Pie to gear up for our trip to Boston in two weeks!  It has been years since I have been to Boston and can't wait to go.  I laugh thinking back on my two trips to Boston because one with my high school choir group and the other was with my father who took me out to look at colleges.  My father loved to go visit colleges and I have seen quite a few across the country.  This particular trip we looked at some heavy duty schools that there was NO WAY I was getting into such as Harvard, Boston University, Boston College but the school that I could get into was called Pine Manor College.  And I distinctly remember us going up and down the road that the college was located at but could not find it and then all the sudden we took a look at this small Totem Pole with a sign on it for Pine Manor.  It was an all girls school and its nickname was "Pine Mattress" and the admission people told my dad that I could bring my horse to school if I wanted to (not that I had a horse) but they had boarding stables for the students horses.  Let's just say it was not a good fit for a girl from Des Moines, IA.  On this same trip he took me to Brown, University of New Hampshire and Yale.... again there was no way I was getting in to these schools (even rejected at NH)  but we had a good time taking a look them and I am glad that I had a chance to see that part of the country.  I look forward to blogging about Boston and all the culinary experiences we have.  If you have any restaurant recommendations please let me know?

Anyhow,  I decided to make a Boston Cream Pie and it was truly amazing!  It has three different components to it- Cake, Cream Filling and Chocolate Ganache and it is a WoW kind of cake. 

I garnished it with Toasted Toffee Butter Almonds and the light spongy cake, the creamy custard, topped with a layer of  thick ganache is so worth the calories.  I indulged in one piece and enjoyed every little bite of it.   P.S.-- I just used the following recipe as is and did not try to tweak it to make it healthier so be forewarned!

Boston Cream Pie
Courtesy, Gale Gand


  • 1 cup plus 2 tablespoons sifted cake flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • Pastry cream, recipe follows
  • Ganache, recipe follows

Pastry Cream Filling:

  • 2 cups whole, 2 percent fat, or 1 percent fat milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped out
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter


  • 8 ounces semisweet chocolate
  • 1 cup heavy cream, boiling


Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

Now onto some of my healthier eats:

Dinner last night was a hit.  I made Tilapia Tacos with Asian Slaw and Edamame.  The whole family loved this meal and I really need to serve fish more often.

Tilapia Taco 


I was saving up to have a piece of pie so I had Tilapia on a Bed of Asian Peanut Slaw and Edamame.
Tilapia Tacos with Asian Peanut Slaw

4  Tilapia Fillets
1 tbsp olive oil
Juice of 1 lemon

Bake at 400 degrees for 15-20 minutes or until fish is cooked through and flakes easily.

Serve with
Asian Peanut Slaw 

1 package Cole Slaw Mix
1 1/2 tbsp Neuman's Own Low-Fat Sesame Ginger Dressing
1/4 cup chopped peanuts

(cooked according to package directions. All I had to do was microwave mine for 6 minutes.)

Sriracha Chili Sauce 

Simple and Delicious !

Breakfast was a  Greek Raspberry Kiwi Crunch Bowl.  Another one of my favorites and it is also quick and simple to prepare when you are running late in the mornings.

Greek Raspberry Kiwi Crunch Bowl 

3/4 cup Fage 0% Greek Yogurt
1 tbsp chia seeds
1/2 cup Go Lean Crunch Cereal
1 kiwi, diced

I have been able to get in some running before teaching class this week and even a little extra running after class yesterday.  I am going to squeeze in my weight circuit today and then go to yoga class tomorrow for a much needed break on the ol' knees and feet from running.

Lunch today was my all time favorite with a slight twist!  AB & Banana Blackberry on Ezekiel English Muffin.  I have soo many pictures of the meal but just never seem to tire of it.  I did try to jazz it up for you today by adding a tsp of Blackberry Preserves and Fresh Blackberries.  Wow!  This little added touch of sweetness from the Blackberry Jam was a nice touch and I thoroughly enjoyed this (as I do with all my meals).


My plan for the rest of the day it to do weights and abs, get cleaned up for the day, take the kids to music lessons, book hotels for trip, I have evening clients tonight and then I might have to indulge in one more piece of Boston Cream Pie.  Dinner is going to be light.  I have been pretty successful lately with balancing and have managed to stay pretty consistent at my "happy weight" even with the slice of pie here or there.  It really does come down to calories in versus calories out and I pushed myself a little harder this morning to make up for the cake last night and for the inevitable slice tonight.  Balance-  that is the key!

I need a little nudge right now though.... procrastinating... and need to do those weights today!

Have a great afternoon!

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