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Cook'n with Betty Crocker 
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Boston Cream Pie |
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Serves: 8 Print this RecipePrep: 20 min; Bake: 35 min; Cool: 1 hr 10 min This actually isn’t a pie at all, but a cake filled with luscious custard and topped with a chocolate glaze. 1 1/4 cups all-purpose or 1 1/2 cups cake flour 1 cup sugar 1/3 cup shortening 3/4 cup milk 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg Cream Filling: see recipe Chocolate Glaze: see recipe Cream Filling: 1/3 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 1/2 cups milk 2 large eggs yolk, slightly beaten 2 teaspoons vanilla extract 1. Heat oven to 350°. Grease bottom and side of round pan, 9 X 1 1/2 inches, with shortening; lightly flour. 2. Beat all ingredients except Cream Filling and Chocolate Glaze in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. 3. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. Make Cream Filling and Chocolate Glaze. Split cake horizontally in half. Spread filling over bottom layer; top with top layer (See How to Split Cake Layers). Spread glaze over top of cake. Cover and refrigerate until serving. Store covered in refrigerator. Cream Filling 1/3 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 1/2 cups milk 2 large egg yolks, slightly beaten 2 teaspoons vanilla Mix sugar, cornstarch and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla. Press plastic wrap on filling to prevent a layer of skin from forming on top; cool. Chocolate Glaze 3 tablespoons butter or stick margarine** 3 ounces unsweetened baking chocolate 1 cup powdered sugar 3/4 teaspoon vanilla About 2 tablespoons hot water Melt butter and chocolate in 1-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until smooth and spreadable. *If using self-rising flour, omit baking powder and salt. **Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: Calories 505 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 95mg; Sodium 350mg; Carbohydrate 72g (Dietary Fiber 2g); Protein 7g % DAILY VALUE: Vitamin A 10%; Vitamin C 0%; Calcium 16%; Iron 10% DIET EXCHANGES: Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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