Wicked good Boston cream pie from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Piebaker on August 30, 2017

    Just made this again for a family birthday. One of my most requested recipes. Really excellent instructions for a moist cake, intensely flavored filling and perfect glaze. I use a ceramic cake pan for the hot milk sponge cake which seems to bake more evenly though it takes a few more minutes. It works best for me to make the cake on the day before and the filling and glaze on the day the cake is served.

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