Recipe: Boston Cream Pie

Recipe: Boston Cream Pie

This recipe is featured in Episode 6 of Drunk Dish (Boston Cream Pie & Communism). This is the very recipe first published by Betty Crocker in 1950.


Cream Filling
2 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
Baking spray with flour to grease pan
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
Chocolate Icing
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla


Cream Filling
1. Separate the whites and yolks from two eggs. Beat the yolks with a whisk until well mixed. Stir in the milk for the icing.
2. In a saucepan, stir in the rest of the cream filling ingredients(except for vanilla). Add egg mixture gradually. Cook on medium, stirring constantly until it thickens. Boil and stir for 1 minute, then remove from heat and add in the vanilla extract. Chill between 2 and 24 hours.
3. Preheat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
4. Mix all ingredients for cake until well-mixed. Pour into cake pans.
5. Bake about 35 minutes. Use the toothpick test. Cool cakes for at least 20 minutes on a cooling rack. Wait another hour or so before frosting.
6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. In a separate container, heat water. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Keep adding water until icing is smooth.
7. This part is tricky. You’ve got to cut the cake horizontally in half. If you have one of those fancy cake cuter things, use it! Otherwise, mark the center with toothpicks around the perimeter of the cake, and use that as a guide while cutting by hand. To split cake horizontally in half, mark middle points around side of cake with toothpicks.
8. Assemble cake as it was cut–with the cut sides on the inside. Spread cream in the middle.
9. Spread glaze to the ends of the cake. Let it drizzle around the edges.
10. Refrigerate whatever you don’t stuff down your gob.

Episode 1 is live!

Episode 1 is live!

Hot Cross Buns

It’s our first episode!

Feel free to listen on Google Music and Spotify too!

The Drink: Dom Perignon

This episode we got the chance to drink some Dom Perignon Champagne! It was Aimee’s first time drinking Dom, but Melissa ran us through the history of the beverage like the lush she is. We got into what designates a Champagne as “Champagne,” what creates those excellent bubbles, and how the drink has evolved over the centuries. Melissa even managed to work in some tidbits about the Shah of Iran, Princes Diana, and Marie Antoinette’s tits. We learned a lot.

The Dish: Hot Cross Buns

There’s approximately 50,000 recipes for hot cross buns out there. The oldest ones call for currants, but new recipes use ingredients ranging from raisins, to Citrons, to mashed potatoes. The basics are this: Hot Cross Buns are a sweet roll, made with yeast. Following generally any sweet roll recipe and adding in some chopped fruit is likely to get you a good result. And of course–don’t forget the cross! We’ve posted the recipe we chose here.

For the history of this dish, we got to explore all of the trappings of Catholicism. Despite the Dom, Aimee is pretty sure she got it mostly right! We talked about St. Alban’s Buns, the symbolism of buns baked on Good Friday, and even the pagan history of the dish too. We bounced around history from ancient Greece, to the middle ages, to Elizabethan England. We also learned of each host’s varying familiarity with the dish. Kate had never had one before! Please listen to the podcast to hear the full story!

Pics from our research for this episode are below!