Boston Cream Pie

Boston Cream Pie isn’t really a pie. Back in the day, baking pans weren’t specified for particular uses. Around 1855, marketing wasn’t as strong, so cooks were happy using the same round baking dish to make cakes or pies. Life, and our need for kitchen cabinet space, has expanded quite a bit since we’ve been told to buy a separate pan for every product: cake, pie, brownie, casserole, cookie, jelly roll…the list is endless. But back to boston cream pie. 

Culinary terms hadn’t been standardized in the late 1800s. For some reason, this cake decided to identify as pie, and the name has stuck ever since. It looks equally delightful if baked in a pie tin, so please feel free to experiment with shape and format. 

Overall, it’s a classic golden yellow cake, dressed up with a custard filling, topped with a rich chocolate icing. It’s a flavor combo that can’t be beat, especially here as an infused cake that will definitely give you something to celebrate! 

Boston Cream Pie Recipe:

Prep time: 30 minutes
Cook Time: 25 minutes
Yield: 9 servings

First, make the filling.

For the Cream Filling

Equipment Needed:  

  • 1 small pot
  • 1 sieve
  • 2 bowls
  • 1 whisk
  • 1 spatula

Ingredients Needed:

  • 2 Cups Milk
  • Vanilla Bean
  • Pinch of Salt
  • ⅔  Cup Sugar
  • 2 Eggs + 2 Yolks
  • ¼ cup Cornstarch
  • 2 Tbsp Cannabutter at room temperature


  1. Place the sieve over a bowl and place the spatula close by. Set aside. 
  2. In a second bowl, whisk together vigorously the eggs, yolk, cornstarch, sugar, and salt.
  3. In the small pot, heat the milk with the vanilla bean, until you see a little steam appearing. 
  4. Pour the hot milk over the egg mixture while whisking constantly.
  5. Place the pot back on the stove and pour the mixture back into the pot.
  6. Over medium heat, whisk quickly and constantly until the mixture thickens. 
  7. When it reaches the boiling point, whisk vigorously for 1 additional minute. 
  8. Immediately pour into the sieve, over the bowl. 
  9. Use the whisk the push the custard through the sieve. This strains out any overcooked bits of egg white, along with the vanilla bean. It also ensures you will have a super smooth cream. 
  10. Add in the butter and whisk until smooth. 
  11. Place plastic wrap directly over on the surface of the custard and let it cool in the fridge completely. 

For the Cake

Equipment Needed:  

  • 2 round or square 8” cake pans 
  • parchment paper
  • 2 bowls
  • 1 sieve
  • 1 whisk

Ingredients Needed:

*Bring all ingredients to room temperature.

  • 1 Stick Butter/Cannabutter (see note)
  • 1 Cup Sugar 
  • ¼ tsp Salt
  • 3 Eggyolks
  • Zest of ½ lemon
  • 2 Cups Cake Flour
  • 2 tsp Baking Powder 
  • ¾  cup milk

Note: Adjust the potency of this dessert by moving the ratio of regular butter to cannabutter. For instance, use a half-stick of cannabutter and a half-stick of regular butter for a less potent cake. 


  1. Preheat oven to 375°F.
  2. Line your pans with parchment paper.
  3. In a bowl, rub the lemon zest into the sugar until evenly distributed and no clumps of zest remain.
  4. Cream together zested sugar, salt and butter until it is light in color and fluffy.
  5. Whisk in the eggyolks, one at a time.
  6. Sift together the cake flour and the baking powder.
  7. Alternate in thirds, adding the flour to the egg/butter mixture, then the milk. Mix between each addition until smooth. 
  8. Divide the batter evenly between the two pans. Spread the batter in an even layer into your pans. 
  9. Place in the oven and bake for 25 minutes or until the center of the cake springs back from the touch.
  10. Let the cakes cool completely.  

For the Chocolate Icing

Equipment Needed:  

  • 1 small pot
  • 1 whisk
  • 1 spatula

Ingredients Needed:

  • 2 oz. unsweetened chocolate, cut into small cubes
  • 3 Tbsp Cannabutter 
  • ⅛ tsp salt
  • ½ cup of coffee or milk
  • 1 cup powdered sugar


  1. In a pot over low heat, heat the coffee or milk. 
  2. Whisk in the chocolate, butter, and salt until smooth.
  3. Remove from heat and whisk in the sugar until smooth. 

Build the Cake

When the cake is completely cool, turn them out from the pans. Trim any humps so they are level and flat. 

Take your well-chilled cream filling out of the fridge and give it a nice whisk. 

Spread it in a thick layer over one of your cake rounds. 

Place the other cake round on top of this, like a sandwich. 

Take your icing and spread it over the top of your cake. 


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