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Boston Cream Pie

(11 Votes)
Boston Cream Pie
1 Hr
30 Min

Did you know that traditional Boston Cream Pie really isn't a pie at all? It's a decadent round layer cake with a custard filling and chocolate topping that you can make as easily as any bake shop.

What You'll Need

  • 1 (17 -ounce) package yellow cake mix, batter prepared according to package directions
  • 1 (4-serving-size) package instant vanilla pudding and pie filling
  • 1 cup milk
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1/2 ounce (1/2 square) unsweetened chocolate
  • 1/2 teaspoon vanilla extract

What to Do

  1. Bake cake batter according to package directions for two 8-inch round cake pans; let cool. Reserve 1 cake layer for later use (see Note). Slice remaining cake layer in half horizontally and place bottom half cut-side up on a serving plate.
  2. In a medium bowl, whisk together pudding mix and milk until thick and smooth; spread over bottom cake layer. Place remaining half cake layer cut-side down over pudding. Chill while preparing Chocolate Glaze.
  3. In a small saucepan over low heat, combine sugar, cornstarch, water, and chocolate; cook until chocolate is melted and mixture is thick and smooth, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, then spread over top of cake.
  4. Chill at least 1 hour before serving, or until filling and glaze are set.


Wrap the extra cake layer well and freeze for a later use.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Never been a fan of Boston cream. I much prefer whipping cream instead of Boston cream. I WOULD make this with whipping cream or icing in the middle.

have not tried this yet.....will give it a whirl, as BCP is my fav!! I am curious as to how clisely this resembles a true one as the filling in a BCP is bavarian creme usually!! we shall see!!

Great recipe, I've also cut corners and microwaved a canister of chocolate frosting for about 45 seconds and poured it over the cake.

This is much better than the poke version.

i use 10" glass pie plate giving me a larger BCP. i also add 1 cup cool whip to filling making a lighter texture.

This was excellent and easy to make. I ended up not being able to find instant vanilla pudding so I used sugar free white chocolate flavored instant, delicious.

This is so easy and it is so good

I use 10" glass pie plate, works great! also I add 1 cup cool whip to filling mix, lightens it up

So you get 2 cakes?

yep...freeze for another boston cream pie later or make two, right away! or crumble up the 2nd cake and roll ice cream balls in it and freeze. Then serve with choc sauce or whatever topping u like.

I have been making Boston Crema Pie using the cake mix, instant pudding, and a can of Chocolate Fudge frosting for years. Unlike one of the comments below, I do not microwave the frosting; just used it straight from the can. We absolutely LOVE it!

Super good and easy but I substituted can frosting for the glaze and just microwaved the frosting to glaze consistency


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