Boston Cream Pie

Serves: 5
Total Calories: 596


1/3 cup butter
1 cup sugar
2 eggs, separated
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons baking powder
1 1/2 cups King Arthur Unbleached all-purpose flour
1/2 cup milk
1 recipe chocolate frosting

Cream Filling:
1/3-1/2 cup King Arthur Unbleached all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
2 cups milk
2 eggs
1 teaspoon vanilla extract


Preheat your oven to 375°. Cream the butter; add the sugar and cream until light. Add the egg yolks and beat until fluffy. Stir in the salt and the vanilla.

Combine the baking powder with the flour and add this to the batter alternately with the milk. Stir only as much as is necessary to blend the ingredients. Beat the egg whites until they are stiff and fold them into the batter.

Pour the batter into 2 greased, 8-inch cake pans. Bake for 30 minutes. While the batter bakes, prepare the filling.

For Cream Filling:
Combine the flour, sugar and salt. Scald the milk and pour it over the dry ingredients gradually. Cook until it has thickened. Beat the eggs slightly and add them to the hot, thickened custard. Allow the custard to remain heating for 1 minute. Cool and add the vanilla flavoring.

When the cake layers are cool, put the cooled cream filling between them and top with your choice of chocolate frosting.

Nutritional Facts:

Serves: 5
Total Calories: 596
Calories from Fat: 151

This Boston Cream Pie recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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