Boston Pie
10 servings
60 minutes
Boston pie is not just a dessert but a true culinary legend. Despite its name, it resembles a delicate sponge cake with a rich creamy filling and chocolate glaze. Its history began in the 19th century in Boston, where it became a symbol of exquisite baking. The airy layers are soaked with a light milk mixture that adds tenderness to the pie, while the smooth chocolate glaze on top provides a rich flavor. Boston pie is perfect for festive occasions and cozy family evenings. Its softness, balanced sweetness, and rich vanilla aroma make each slice a true delight. Chilled or at room temperature, it remains an unmatched treat that captivates sweet tooths around the world.
1
Preheat the oven to 180 degrees.
2
Grease a round mold with a diameter of 22 cm with oil and dust with flour.
- Butter: 250 g
- Wheat flour: 1.5 glass
3
In a separate bowl, mix flour, baking powder, and salt, and set aside.
- Wheat flour: 1.5 glass
- Baking powder: 2 teaspoons
- Salt: pinch
4
In another bowl, beat 190 grams of butter, 1 cup of sugar, and 2 teaspoons of vanilla extract. Continuing to beat, add 3 eggs one at a time. Alternately add the dry ingredients and 150 ml of milk in 3 batches, starting and ending with the dry ingredients. Mix everything well.
- Butter: 250 g
- Sugar: 2 glasss
- Vanilla extract: 3 teaspoons
- Chicken egg: 3 pieces
- Wheat flour: 1.5 glass
- Milk: 500 ml
5
Bake for about 35 minutes (check readiness with a toothpick). Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.
6
For the filling, mix 1 cup of sugar, cornstarch, and salt in a pot. Add 6 egg yolks and whisk everything until smooth. Add 350 ml of milk and place the pot over medium heat. Cook while stirring constantly until thickened, about 10 minutes. Remove from heat, add 60 grams of butter, whisking until smooth; add 1 teaspoon of vanilla extract. Pour the mixture into a bowl and cover with plastic wrap; refrigerate for at least 2 hours.
- Sugar: 2 glasss
- Starch: 0.3 glass
- Salt: pinch
- Egg yolk: 6 pieces
- Milk: 500 ml
- Butter: 250 g
- Vanilla extract: 3 teaspoons
7
For the glaze, finely crumble the chocolate into a bowl. Bring 0.5 cup of cream to a boil and pour it over the chocolate. Let it sit for a couple of minutes until the chocolate melts. Gently stir until a smooth, homogeneous mass forms. Leave for about 10 minutes.
- Dark chocolate: 100 g
- Cream: 0.5 glass
8
Cut the pie horizontally into 2 layers so that the top layer is slightly smaller than the bottom.
9
Spread the chilled milk mixture on the bottom layer. Cover with the second layer and pour chocolate glaze on top. Place the cake in the refrigerator for at least 30 minutes. Serve chilled or at room temperature.
