Wicked Good Boston Cream Pie

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Appears in Cook's Illustrated September/October 1998, America's Test Kitchen TV

This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.

SERVES8 to 10

TIME1 1/2 hours, plus 7 hours chilling and cooling

has video

WHY THIS RECIPE WORKS

A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding ...

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