Boston Dream Cream Pie

"This chocolate-glazed American Classic is actually a cake. My mom always made this for us "boy's"."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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.

Questions & Replies

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  1. To die for pie... Thank you!
  2. This recipe always turns out perfect. I prefer the glaze SO much better than typical BCP recipes which use butter and powdered sugar to make a ganache.... this one is much more "glaze" like and not as thick. Great recipe. :)


<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"><P> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE><P> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"></b>
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