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Boston Cream Pie (aKa The Kok)


For the Pie:

  • 5 egg yolks
  • 5 egg whites, beaten until firm with a pinch of salt
  • 1 teaspoon of vanilla powder
  • ¾ glass sugar
  • ¾ glass self rising flour sifted
  • 1 teaspoon baking powder
  • ¾ glass of whole milk

For the Chocolate Icing:

  • 4 tablespoons cocoa powder
  • 5 tablespoons sugar
  • 4 tablespoons water
  • 2 ounces margarine
  • 1 egg yolk, beaten
  • For the Pastry Cream:
  • 2 glasses of whole milk
  • 4 teaspoons of cornstarch
  • 4 teaspoons of flour
  • 5 tablespoons of sugar
  • 2 egg yolks
  • 2 egg whites
  • 1 teaspoon butter


  1. Preheat the oven to 400 degrees °F
  2. In a large bowl – beat the egg whites with salt and sugar on medium to high speed until firm peaks form.
  3. In another bowl – beat egg yolks, one at a time, alternating with flour on low speed until combined. Add vanilla powder. Pour the egg yolk mixture over the egg white mixture and gently fold in. Pour the batter in a 9 inch greased baking pan and bake for 30 minutes. Remove from the oven and let it cool down. Invest onto a serving plate and cut it in half horizontally.
  4. In a medium sauce pan – heat the milk and sugar. In a bowl, beat the egg whites until soft peaks form. In a bowl, whisk the egg yolks and add cornstarch and flour while whisking until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Gradually whisk in the remaining hot milk. Pour the mixture back into the saucepan and cook over medium high heat, whisking constantly, until thickened. Remove from heat and stir in the butter. Let cool slightly and gently fold in the egg whites. Cover the surface with a plastic wrap to prevent a skin from forming. Let it chill for at least 1 to 2 hours before using.
  5. Drizzle both cake layers with milk. Spread the bottom layer with the pastry cream and top with the second layer.
  6. Prepare the chocolate icing by melting the margarine and stir in all the ingredients but the egg yolk. When the mixture is smooth and well combined, stir in the egg yolk. Pour chocolate icing over the cake. Refrigerate for 2 hours before serving.

Romama’s Note: You can also make mini chocolate Boston Cream Pie bites (or Koks) by baking the batter in cupcake foils or muffin tin. You should just reduce baking time to 15 minutes. Instead of pastry cream, you can also fill the cake with whipped cream.

Related recipes:

  1. Almond Banana Cream Pie
  2. Walnut Pie
  3. Easy Cherry Pie
  4. Almond Crumb Cherry Pie
  5. The Easiest Greek Galaktoboureko Recipe (Milk Pie)

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