Nutella Boston Cream Pie

Nutella Boston Cream Pie

This is the first time making Boston Cream Pie, I don’t really know why I had never made it before, I mean I really love it.  I remember my Mom used to buy them from the bakery and I am sure she made them too.  Boston Cream Pie always seemed like a wonderful treat.  I used a box cake mix here, but if you have a fail proof scratch recipe, use it by all means.  My kids went crazy for it, I mean it’s ice cold cake with a vanilla cream filling covered in chocolate or in this case Nutella!  I find a new way to eat Nutella at least once a week!  (You may have noticed!)  It was such a hit that it didn’t last 24 hours, we did share it with my sister-in-law and my niece. However,  I think my oldest son would’ve eat the whole thing, in fact this may have taken the place of peach cobbler, which has always been tops on his list!   I just love it when my kids say it’s the best thing they’ve ever eat, it just makes my day.

Recipe: Nutella Boston Cream Pie

for cake:
  • 1 yellow box cake mix (18.25 oz)
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 cup water

for cream filling:

  • 1 cup half and half
  • 1 cup milk
  • 1 vanilla bean, split and seeds scraped
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 3 egg yolks, beaten
  • 1 tablespoon butter

for ganache:

  • 1 cup Nutella
  • 1/2 cup heavy cream
  • 1 teaspoon butter

Cooking Directions

Preheat oven to 350 degrees
For cake:
In a large mixing bowl, add cake mix, eggs, melted butter, and water. Beat until well combined and smooth. Pour into a 10 inch spring form pan that has been coated with cooking spray. Bake for 25 minutes or until a toothpick inserted comes out clean. Run a knife around the edge of the pan and remove the outer ring. Allow to cool on a wire rack.
For Filling:
Meanwhile, in a large saucepan add sugar and cornstarch and stir until combine, add milk and half and half whisking until combined. Stir in vanilla bean and seeds. Heat over medium heat, stirring often, until it comes to a rolling boil. Continue to cook, stirring constantly for 2 to 3 minutes, until it starts to thicken.  Remove from heat and pour about a cup of filling into the beaten eggs, whisking quickly until combined. Pour egg mixture into pan and return to medium heat, whisking to combine and continue to stir often, scraping all edges of the pan. Return to a boil and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter. Place in a metal or plastic bowl and place in refrigerator to chill for about an hour. (Remove vanilla beans before cake assembly.)
When cake has cooled, using a serrated knife, slice cake in half horizontally. Place top layer of cake cut side up onto a large plate or platter, spread with cream filling (don’t forget to remove vanilla beans). Place bottom layer of cake, cut side down on top of cream filling pressing gently.
For Ganache:
Stir together Nutella and heavy cream and heat in microwave in 30 second increments, stirring in between until combined and smooth. Pour over cake spreading down and around sides evenly. Refrigerate for four hours or overnight.
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