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This iconic New England dessert is great for a Super Bowl party. With layers of tender, vanilla-scented cake, smooth, creamy pastry cream, and decadent chocolate ganache, Boston Cream Pie is an unexpected, yet homey dessert that your friends and family will love – no matter which team you’re rooting for!
What a sports weekend we have coming up! With the Olympics in Italy beginning on Friday and the Super Bowl on Sunday, we’re planning on binging sports the whole time. Sunday is party time, with a game-watching party celebrating both New England and Seattle.
This dessert dates back to 1856 and is attributed to Boston’s Parker House (now the Omni Parker House), which served the cake at its grand opening.
Developed by French chef, Augustine Francois Anezin, who baked the cakes in pie tins, and used Boston Cream as the filling. Hence the name, ‘Boston Cream Pie’.
Boston Cream Pie has been designated as Massachusetts’ official dessert, ahead of Toll House Cookies and Fig Newtons.
Check Out The Rest Of Our Heavy Appetizer Super Bowl Recipes:
This iconic New England dessert is great for a Super Bowl party. With layers of tender, vanilla-scented cake, smooth, creamy pastry cream, and decadent chocolate ganache, Boston Cream Pie is an unexpected, yet homey dessert that your friends and family will love – no matter which team you’re rooting for!
Preheat the oven to 350 degrees.
Spray two 8-inch cake pans with cooking spray and set aside.
In a large mixing bowl, add the cake mix, half-and-half, melted butter, 4 eggs, and vanilla. Use a hand mixer to combine the ingredients, then beat on medium speed for 3 minutes, scraping the bowl down occasionally.
Divide the cake batter evenly between the two pans.
Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted into the center comes out clean and the cakes are lightly golden brown on top.
Cool the cakes in the pan for 10 minutes and then invert onto waxed paper. Allow the cakes to sit ‘upside down’ while cooling, about 45 minutes.
In a medium mixing bowl, whisk together 3 eggs, cornstarch, and sugar.
Whisk until the sugar has completely dissolved and the eggs have started to lighten in color, about 3-4 minutes. Set aside.
Warm 1 cup heavy cream, whole milk, and butter in a large saucepan over medium heat until it begins to boil. Don’t allow the mixture to come to a full boil.
Remove the heat.
While whisking, slowly drizzle in the hot cream. Don’t stop whisking continuously so the eggs do not scramble. Drizzle in about half of the hot cream.
Pour the egg mixture into the saucepan.
Raise the heat to medium and cook the egg and milk mixture, stirring constantly, until it begins to thicken and becomes silky smooth.
Stir in the vanilla and pinch of salt.
If the mixture isn’t smooth, pour it through a fine-mesh strainer into a large bowl. Otherwise, spoon the mixture into a large bowl and press plastic wrap directly onto the surface of the custard to prevent a film from forming.
Chill in the refrigerator for at least 4 hours.
In a 2-cup, glass measuring cup, add the sugar, butter, and whipping cream.
Microwave on 50% power until the sugar dissolves, the butter melts, and the cream steams – about 1 minute, 30 seconds.
Pour the chopped chocolate into the cream mixture and stir until melted. If it has not melted, place it back in the microwave and cook at 50% power un 30 second intervals, stirring after each interval until smooth.
Set aside to cool, but still pourable – about 20 minutes.
On a cake plate, place one cake, still upside down, so that the flat top is facing up.
Spread the thickened pastry cream to within one inch of the cake’s edge.
Place the second cake, flat side up, on top.
Press the cake gently to push the pastry cream to the edges, without squirting it out.
Pour the chocolate over the top of the cake. Use an offset spatula to push the chocolate to the edges and allow it to drip over the edge.
Chill the cake for at least an hour before slicing.