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Legal Sea Foods Boston Cream Pie Recipe
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Legal Sea Foods Boston Cream Pie Recipe

Legal Sea Foods' Boston Cream Pie is a decadent dessert featuring layers of moist sponge cake, creamy custard, and rich chocolate ganache, paying homage to the classic New England treat. Make our Legal Sea Foods Boston Cream Pie Recipe at home. With our Secret Restaurant Recipe your Boston Cream Pie will taste just like Legal Sea Foods.
Prep Time45 minutes
Active Time10 minutes
Course: Dessert, Kid Favorite, Party Recipe, Sweet
Cuisine: American, Seafood
Keyword: Chocolate, Dessert, Legal Sea Food, Pie Recipe
Yield: 4 Servings

Ingredients

Vanilla Pastry Cream

  • 2 cups Whole Milk
  • 1/2 Vanilla Bean
  • 1 cup + 3 tablespoons Sugar
  • 7 tablespoons Cornstarch
  • 2 Egg Yolks
  • 1 Egg

Vanilla Sponge Cake

  • 6 large Eggs
  • 1 3/4 cups Sugar
  • 1/3 cup Whole Milk
  • 2 3/4 cups Cake Flour
  • 3/4 cup Vegetable Oil
  • 1 pinch Baking Powder
  • 1 pinch Baking Soda
  • 1 pinch Salt
  • Vanilla Extract to taste

Chocolate Glaze

  • 8 ounces Semi-Sweet Chocolate
  • 1 1/3 cups Heavy Whipping Cream

To Assemble

  • 2 pints Heavy Whipping Cream

Instructions

Vanilla Pastry Cream

  • Place 2 cups milk and vanilla bean into a saucepan. Heat slowly over medium heat.
  • While milk is heating, in a medium mixing bowl, add 1 cup plus 3 tablespoons sugar and cornstarch. Whisk together.
  • Add 2 egg yolks and 1 whole egg into the sugar mixture. Mix well.
  • Remove vanilla bean from milk.
  • Add hot milk and whisk together.
  • Return to saucepan and place over low heat. Heat until it becomes thick.
  • Remove from heat and pour into a clean bowl. Chill for a few hours.

Vanilla Sponge Cake

  • Preheat oven to 350°F. and place rack in center of oven.
  • Whip all ingredients for sponge cake together in a stainless steel mixing bowl on high using a hand held mixer for 8 to 10 minutes, or until fluffy.
  • Spread this mixture thinly onto a rimmed baking sheet lined with parchment paper.
  • Place in preheated oven. Bake for about 15 to 20 minutes or until golden brown. Remove and cool on a wire rack.

Chocolate Glaze

  • Make chocolate glaze right before assembly and after the cake has cooled.
  • Melt chocolate into 1 1/3 cups heavy cream in a saucepan over medium heat. Whisk together well.
  • Set aside for a few minutes to slightly thicken for pouring.

Build the Cream Pie

  • For each pie, take a 6-inch cake ring.
  • Cut out 3 circles from the sponge cake and place 1 onto a serving plate.
  • Next take 2 pints heavy whipping cream and whip it to soft peaks.
  • Fold whipped cream into the cooled pastry cream. Spoon the cream over the cake, spreading smoothly. Repeat until there are three layers of each.
  • Top off each cake with a spooned layer of chocolate glaze.
  • Cool to set, about 1 hour.

Serve

  • Remove from the cake rings by running a knife around the edges.

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