Peanut Butter Boston Cream Pie

4.34 stars (3 ratings)

Peanut Butter Boston Cream Pie

This peanut butter Boston cream pie is a light and spongy vanilla genoise layered with a peanut butter pastry cream and topped with a rich chocolate ganache.

Prep Time50

Cook Time35

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: peanut butter Boston cream pie

Servings:

Calories: 481kcal

Ingredients

For the Peanut Butter Pastry Cream

3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups milk (whole, 2%, or 1%)
6 egg yolks (large)
1/2 cup smooth peanut butter
2 teaspoons vanilla extract

For the Genoise

3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup cake flour
2/3 cup granulated sugar, divided
4 eggs (large)

For the Ganache

1/2 cup heavy whipping cream
4 ounces semisweet chocolate or chocolate chips
1/4 cup corn syrup
1 teaspoon vanilla extract

US Customary - Metric

Instructions

To make the Peanut Butter Pastry Cream:

In a medium pot, whisk together the sugar, flour, and salt.
Slowly whisk in the milk, then cook the mixture over medium-high until bubbling and thick.
Whisk some of the hot milk mixture into the yolks, to warm them, then add the warmed yolks into the pot, and cook over medium-low flame, whisking, until bubbling and thick.
Stir the peanut butter and vanilla extract into the pastry cream, then strain into a heat-safe bowl, place plastic wrap over the surface, and chill.

To make the Genoise:

Preheat the oven to 350 degrees F.
Combine the warm melted butter and vanilla extract; set aside.
Sift the flour together with 3 tablespoons of the sugar.
Combine the eggs and the remaining sugar in a mixing bowl, and set over a large bowl of very hot water.
Mix with your hand until warm to the touch, then remove from the heat and whip on high speed until very fluffy, and batter falls from the beater in long, thick ribbons.
Fold the flour mixture carefully into the egg mixture, in three additions.
Mix a little of the batter into the melted butter, and then pour back into the mixing bowl and fold until combined, taking care not to deflate the air from the batter.
Bake in an ungreased 8- or 9-inch round cake pan for 30 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Cool completely and cut horizontally into two layers.

To make the Chocolate Ganache:

Heat the cream in a small pot over medium low heat, until simmering.
Pour the hot cream over the chopped chocolate (or chips).
Whisk in the the corn syrup and vanilla until smooth.
Drizzle while warm.

To assemble the Peanut Butter Boston Cream Pie:

Place one (fully cooled) genoise layer on a serving plate.
Spread the peanut butter pastry cream filling all over the cake in an even layer.
Top with the remaining genoise layer, and drizzle with chocolate ganache.
Serve immediately.

Nutrition