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4.34 from 3 votes
Peanut Butter Boston Cream Pie by BakingAMoment.com
Peanut Butter Boston Cream Pie
Prep Time
50 mins
Cook Time
35 mins
Total Time
1 hr 25 mins

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.

Course: Dessert
Cuisine: American
Keyword: peanut butter Boston cream pie
Servings: 10
Calories: 481 kcal
For the Peanut Butter Pastry Cream
For the Genoise
For the Ganache
To make the Peanut Butter Pastry Cream:
  1. In a medium pot, whisk together the sugar, flour, and salt.

  2. Slowly whisk in the milk, then cook the mixture over medium-high until bubbling and thick.

  3. 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.

  4. 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:
  1. Preheat the oven to 350 degrees F.

  2. Combine the warm melted butter and vanilla extract; set aside.
  3. Sift the flour together with 3 tablespoons of the sugar.
  4. Combine the eggs and the remaining sugar in a mixing bowl, and set over a large bowl of very hot water.

  5. 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.

  6. Fold the flour mixture carefully into the egg mixture, in three additions.
  7. 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.

  8. 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.

  9. Cool completely and cut horizontally into two layers.
To make the Chocolate Ganache:
  1. Heat the cream in a small pot over medium low heat, until simmering.
  2. Pour the hot cream over the chopped chocolate (or chips).
  3. Whisk in the the corn syrup and vanilla until smooth.
  4. Drizzle while warm.
To assemble the Peanut Butter Boston Cream Pie:
  1. Place one (fully cooled) genoise layer on a serving plate.

  2. Spread the peanut butter pastry cream filling all over the cake in an even layer.

  3. Top with the remaining genoise layer, and drizzle with chocolate ganache.

  4. Serve immediately.
Nutrition Facts
Peanut Butter Boston Cream Pie
Amount Per Serving
Calories 481 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 212mg71%
Sodium 244mg11%
Potassium 256mg7%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 42g47%
Protein 11g22%
Vitamin A 596IU12%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.