This is the only recipe for Boston cream pie that you will ever need my friends!!!

Ladies and gentlemen, you are looking at the very first Boston cream pie made by me. That’s right, I’ve never made one. In fact, I don’t know that I’ve ever eaten one either. Go on, take a nice long gander at it, don’t be shy. Isn’t it a beautiful thing?

I think it’s a beautiful thing if I do say so myself. Hey, I don’t get credit for how pretty smooth chocolate ganache looks all on its own. I’m just one in the crowd marveling at it with you. I only post recipes after they have been approved by my loyal gang of quality control taste-testers (AKA my family). This recipe has been thoroughly tested and repeated a few times now. It’s a definite keeper.

I’ve never understood why they call it Boston cream pie when it is actually a cake. A very, very yummy cake, but a cake just the same. You think it’s too late to try to change the name now that it’s been around for over 150 years. Yeah, I thought so. Oh well.

So the inspiration for this cake came from my need to use some egg yolks. I’ve been in the middle of an egg imbalance because I refuse to be wasteful whenever possible. It’s this hilarious cycle that starts when you decide to make a recipe that uses only egg whites and so you just save the yolks for later.

Okay, then later rolls around and you find a recipe to use those extra yolks. The problem is, you need a few more yolks than you’ve got so you crack a few more eggs and save the whites. Then your back in the same boat, only this time you have to use the whites. Then the cycle repeats.

This all sounds like one of those brain-teaser math problems we used to do in school, doesn’t it? Well, I’ve been trying all kinds of things to make with either just yolks or just whites and it’s pretty interesting to see how many uses there are for eggs. Do realize how many foods contain eggs? It’s crazy.

This cake happens to use about 8 yolks, plus the 2 whole eggs in the filling. I guess that may seem like a lot from the perspective of someone who doesn’t already have a bunch to use. It’s totally worth it though. Egg white omelets anyone? Hey, or you can make meringue or something with the whites, yum!

I’m not gonna lie. This cake doesn’t cut perfectly but I think that’s part of its charm. Messy usually tastes better. This is the kind of dessert that could make your entire day.

As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21