Amaretto Boston Cream Pie

Amaretto Boston Cream Pie

We put an almond twist on this classic dessert with rich Amaretto Pastry Cream. Fold whipped cream into the batter to achieve a light, spongy cake (yes, the “pie” name is a long-held misnomer). Find out the full story and history behind this pie, here! 

Amaretto Boston Cream Pie
 
Makes 1 (9-inch) cake
Ingredients
  • ¼ cup (57 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • ⅓ cup (75 grams) vegetable oil
  • 1 tablespoon (13 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • 1 teaspoon (3 grams) kosher salt
  • 2 large eggs (100 grams)
  • 3 large egg yolks (56 grams)
  • 2 cups (200 grams) cake flour
  • 2 teaspoons (10 grams) baking powder
  • ⅓ cup (80 grams) whole buttermilk
  • ½ cup (120 grams) heavy whipping cream
  • Amaretto Pastry Cream (recipe follows)
  • 1 cup (113 grams) sliced almonds, toasted
  • Chocolate Ganache (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Spray a tall-sided 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add oil, extracts, and salt, beating just until combined. Add eggs and egg yolks, one at a time, beating just until combined after each addition.
  3. In a medium bowl, whisk together flour and baking powder. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another medium bowl, beat cream with a mixer at high speed until soft peaks form, about 3 minutes. Fold whipped cream into batter. Pour batter into prepared pan.
  5. Bake until light golden brown and a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. Using a serrated knife, cut cake in half horizontally. Spread all but ¼ cup Amaretto Pastry Cream onto one cake layer. Top with remaining cake layer. Coat sides of cake with an even layer of remaining Amaretto Pastry Cream, and press sliced almonds onto sides of cake. Pour Chocolate Ganache over top of cake. Refrigerate until chocolate is set, about 15 minutes. Serve at room temperature. Cover and refrigerate for up to 5 days.

Amaretto Pastry Cream
 
Makes about 2¼ cups
Ingredients
  • 1½ cups (360 grams) whole milk
  • ⅔ cup (160 grams) heavy whipping cream
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 7 large egg yolks (130 grams)
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (30 grams) amaretto
Instructions
  1. In a medium saucepan, bring milk, cream, and vanilla bean and reserved seeds to a boil over medium heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add milk mixture to egg mixture, whisking constantly. Strain mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened.
  3. Pour into a medium bowl, and stir in amaretto. Cover surface of cream directly with a sheet of plastic wrap, and refrigerate for 1 hour. Cover and refrigerate for up to 4 days.

Chocolate Ganache
 
Makes about 1½ cups
Ingredients
  • 1⅓ cups (227 grams) chopped bittersweet chocolate
  • ¾ cup (170 grams) unsalted butter
  • 4 teaspoons (28 grams) corn syrup
  • 1 tablespoon (15 grams) water
Instructions
  1. In a small saucepan, melt chocolate and butter over medium-low heat. Remove from heat; stir in corn syrup and 1 tablespoon (15 grams) water. Let stand until slightly thickened, about 15 minutes. Use immediately, or cover and refrigerate for up to 4 days. Reheat over low heat before using.

 

6 COMMENTS

  1. I made three desserts from your latest issue.
    Boston Cream Pie
    Cake with cherries
    Blackberry bars

    All recipes were wonderful!
    I felt the dough for the blackberry bars was better when I kept it in the freezer for one hour. Mainly because the heat from my hand softened the dough.
    But I am really enjoying this issue!
    Thank-you.
    Maureen

    • Hey Toni,

      The cake may have been under-baked slightly. Also, were you using the recipe in the magazine or on the website? Unfortunately, we had an error in our published recipe. We doubled our bake time. So it might not be your fault at all, merely an error within the recipe. Happy baking!

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