Boston Cream Pie

Boston cream pie is a classic American dessert with layers of tender sponge cake, creamy vanilla custard, and a decadent chocolate glaze. Don’t let the name fool you—it’s all cake, no pie! First created in the 19th century at Boston’s Parker House Hotel, it was originally called the “Parker House Chocolate Cream Pie” and quickly became a beloved favorite.

The secret to a truly great Boston cream pie is a cake that stays moist and flavorful even when chilled, as it must be refrigerated due to the custard filling. I rely on a hot milk sponge cake adapted from Alice Medrich—it’s simple to make and ideal for this dessert. I also add a hint of rum to the filling, which complements the vanilla and chocolate flavors. This small touch makes the dessert feel extra special without veering from its classic roots.

• 1¾ cups whole milk
• 2 tablespoons unsalted butter
• 4 egg yolks
• ⅔ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon rum

• 1 cup cake flour, spooned into measuring cup and leveled off
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• ¾ cup sugar
• 1 teaspoon vanilla extract
• ¼ cup whole milk
• 2 tablespoons unsalted butter

• ¼ cup water
• ¼ cup sugar
• 1 tablespoon rum

• ½ cup heavy cream
• 4 oz bittersweet chocolate, chopped