Most of us know that Boston cream pie is really not a pie at all; it’s a cake. Well, in the interest of making sure that the pie world is as respected as it should be, I have put the pie back in Boston cream pie.
Cooking spray
1 (16-ounce) box yellow cake mix
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1½ cups heavy cream
1⅓ cups whole milk
2 (3.4-ounce) boxes French vanilla pudding
1 (12-ounce) package bittersweet chocolate, chopped
2 tablespoons light corn syrup
1. Preheat the oven to 350°F. Coat a 10-inch deep-dish pie pan with cooking spray. Coat the underside of a second 10-inch pan with cooking spray.
2. Don’t read the cake box instructions. In a stand mixer fitted with the paddle attachment, beat the cake mix, butter, and egg until combined. The texture will be thick.
3. Press the cake mixture into the bottom of the prepared pan. Top with the second pan and bake until set, 9 to 11 minutes. Uncover and cool on a wire rack.
4. Using an electric mixer, whip 1 cup of the cream until stiff.
5. Using an electric mixer, beat the milk and pudding mix on the lowest speed for 2 minutes. Using a rubber spatula, fold in the whipped cream. Pour the mixture into the cooled crust, smooth the top, and chill to set, at least 2 hours and up to 4 hours.
6. Put the chocolate in a heatproof bowl. In a small saucepan, bring the remaining ½ cup cream and the corn syrup to a simmer over medium heat. Pour over the chocolate, let sit for 2 minutes, and then stir until smooth.
7. Pour the chocolate glaze over the top of the chilled pie and smooth with an offset spatula. Serve immediately.

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