Amaretto Boston Cream Pie

Amaretto Boston Cream Pie
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Boston cream pie is a tried and true dessert rooted in the hearts of many Massachusetts natives. This recipe puts a twist on the dessert by adding a layer of amaretto pastry cream to the mix.Recipe courtesy of Bake from Scratch  
Prep Time
1.73
hours
Cook Time
25
minutes
Servings
12
servings
Amaretto Boston Cream Pie
Total time: 2.15 hours
Ingredients
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 3 large egg yolks
  • 2 cup cake flour
  • 2 teaspoon baking powder
  • 1/3 cup whole buttermilk
  • 1/2 cup heavy whipping cream
  • amaretto pastry cream (recipe follows)
  • 1 cup sliced almonds, toasted
  • chocolate ganache (recipe follows)
  • 1 1/2 cup whole milk
  • 2/3 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 7 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 2 tablespoon amaretto
  • 1 1/3 cup chopped bittersweet chocolate
  • 3/4 cup unsalted butter
  • 4 teaspoon corn syrup
  • 1 tablespoon water
Directions
  1. Preheat oven to 325°F (170°C).
  2. Spray a tall-sided 9-inch round cake pan with baking spray with flour.
  3. Line bottom of pan with parchment paper.
  4. 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.
  5. Add oil, extracts, and salt, beating just until combined.
  6. Add eggs and egg yolks, one at a time, beating just until combined after each addition.
  7. In a medium bowl, whisk together flour and baking powder.
  8. Reduce mixer speed to low.
  9. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  10. In another medium bowl, beat cream with a mixer at high speed until soft peaks form, about 3 minutes.
  11. Fold whipped cream into batter.
  12. Pour batter into prepared pan.
  13. Bake until light golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes.
  14. Let cool in pan for 10 minutes.
  15. Remove from pan, and let cool completely on a wire rack.
  16. Using a serrated knife, cut cake in half horizontally.
  17. Spread all but ¼ cup Amaretto Pastry Cream onto one cake layer.
  18. Top with remaining cake layer.
  19. Coat sides of cake with an even layer of remaining Amaretto Pastry Cream, and press sliced almonds onto sides of cake.
  20. Pour Chocolate Ganache over top of cake.
  21. Refrigerate until chocolate is set, about 15 minutes.
  22. Serve at room temperature.
  23. Cover and refrigerate for up to 5 days.
  24. In a medium saucepan, bring milk, cream, and vanilla bean and reserved seeds to a boil over medium heat.
  25. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt.
  26. Gradually add milk mixture to egg mixture, whisking constantly.
  27. Strain mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened.
  28. Pour into a medium bowl, and stir in amaretto.
  29. Cover surface of cream directly with a sheet of plastic wrap, and refrigerate for 1 hour.
  30. Cover and refrigerate for up to 4 days.
  31. In a small saucepan, melt chocolate and butter over medium low heat.
  32. Remove from heat; stir in corn syrup and 1 tablespoon (15 grams) water.
  33. Let stand until slightly thickened, about 15 minutes.
  34. Use immediately, or cover and refrigerate for up to 4 days.
  35. Reheat over low heat before using.
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