Boston Dream Cream Pie

Recipe by Johnney
READY IN: 55mins




  • Preheat oven to 350°F.
  • Grease a 9-inch round cake pan; line with wax paper.
  • Beat together egg yolks and vanilla at medium speed until blended.
  • Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
  • Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
  • Sift flour over mixture; fold in gently. Do not overmix.
  • Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
  • Loosen cake by running a metal spatula around sides of pan.
  • Invert cake onto a wire rack.
  • Remove pan, leaving waxed paper on cake.
  • Turn cake right side up.
  • Cool completely on rack.
  • Meanwhile, prepare filling:
  • In a saucepan, mix together sugar and flour.
  • Gradually whisk in milk, then egg yolks, vanilla and salt.
  • Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
  • Strain through a fine sieve into a bowl.
  • Press plastic wrap on surface.
  • Chill for 30 minutes.
  • Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
  • Place the bottom layer on a serving plate.
  • Spread evenly with filling.
  • Top with remaining cake layer.
  • To prepare glaze:
  • In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
  • Add chocolate: let stand for 1 minute.
  • Whisk until smooth.
  • Gradually pour glaze over cake, allowing it to drip down sides.
  • Let stand until glaze sets.
  • Serve with whipped cream and a cherry.
  • Enjoy.