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Boston Cream Pie


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Boston Cream Pie


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Boston Cream Pie

Don't worry about leftovers with this delectable, parve Boston Cream Pie, there won't be any.


  • Ready Time : 0 min



    For Cake:

    • 2 1/4 cups all purpose flour
    • 1 1/2 cups white sugar
    • 3 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup canola oil
    • 1 cup non-dairy creamer
    • 1 teaspoon vanilla extract
    • 4 egg whites

    For Custard Filling:

    • 1 1/2 cups non-dairy creamer, divided
    • 1/2 cup white sugar
    • 1 pinch salt
    • 4 tablespoons cornstarch
    • 2 egg yolks
    • 2 teaspoons vanilla extract

    For Chocolate Frosting:

    • 2 cups confectioners's sugar
    • 3/4 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 1/4 cup soy or rice milk or water


    For Cake:

    1. Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans.
    2. In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    4. Pour batter into pans, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

    For Filling:

    1. Over a medium flame, heat 1-1/4 cups of non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove the pan from the heat.
    2. In a small bowl, combine remaining 1/4 cup non-dairy creamer with the cornstarch and whisk to remove lumps. Whisk in the 2 egg yolks.
    3. Add the hot creamer mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 to 10 minutes).
    4. Remove from heat and stir in vanilla and allow to cool to room temperature.

    For Chocolate Frosting:

    1. Place all ingredients in a heavy saucepan over low heat, whisking vigorously until smooth. Add extra water/soy or rice milk if needed until desired consistency is reached.

    To assemble cake:

    1. Remove the cakes from the pans.
    2. Place 1 cake on a serving plate or board, and spread with the custard filling.
    3. Top with second cake layer.
    4. Pour chocolate frosting over and down the sides of the cake.
    5. Store in refrigerator.

    Contributed by: Aliza Goldman


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    12 Responses to Boston Cream Pie

    1. This cake is beautiful! I can’t wait to make it.

    2. avatar says: ohyoucook

      I love Boston Cream Pie, but never thought to make it parve. Can almond milk sub for the non-dairy creamer?

      • avatar says: crbc

        ohyoucook, I don’t think you can sub almond milk. I’ve tried to sub it for tapioca pudding and fora mousse and both times they didn’t set. I’m wondering if soy milk would work because I hate to use those non dairy creamers

        • avatar says: Talby

          I agree! Those non-dairy creamers are NON FOOD! All they are is chemicals. There is soy or coconut creamer which are a little thicker than their milks.

      • avatar says: sparkeyga

        Delicious recipe!I made this using plain almond milk and it came out beautifully. The egg yolks help it to set.

    3. avatar says: busybubby

      YUM! I made it and it was a smashing success!
      I don’t know for sure, but I think the thickening power of Israeli “corn flour” isn’t the same as American corn starch…I ended up adding the 2 remaining egg yolks and 1 more tbsp of corn flour to the filling.

    4. avatar says: Nicole

      Most non-dairy creamer has some variation of dairy in it… is there a certain type you use that has NO dairy at all?

      • Nicole-
        any non-dairy creamer/milk (or coffee whitener) that is kosher will indicate if it is dairy or not. Rich’s and Mocha Mix are 2 that are commonly pareve.

    5. Subbing Coconut milk worked.

    6. avatar says: chana

      can I substitute corn starch for potato starch?

    7. avatar says: Esty

      Made this using Non-dairy creamer but it tasted kinda like plastic, non food as some reviewers said. Next time, I will try coconut milk.

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