Cream: Boston Cream Pie by Connie

posted by Connie 05-01-102 4:54 PM

old Betty Crocker cookbook.
Boston Cream Pie

1 1/2 cups sifted cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
2/3 cup milk
1 tsp. vanilla
1 egg

Grease and flour one 9" round pan.

Sift together the flour, sugar, baking powder and salt. Add shortening and pour in a little over half of the milk, beat 2 minutes. Add remaining milk, vanilla and egg and beat 2 more minutes.

Pour into prepared pan. Bake until cake tests done. 350 degree oven for 35 to 40 minutes.

Split the cake into 2 thin layers and put together with a Cream filling. Then spread a thin Chocolate Icing over top. Serve like pie.

Cream Filling:
3 tablespoons sugar
2 teaspoons cornstarch
1/3 teas. salt
3/4 cup rich milk or cream
3 egg yolks, slightly beaten
1 teaspoon vanilla

Mix together in top of a double boiler, the sugar, cornstarch, and salt, then stir in milk. Bring to a boil, stirring constantly. Boil 1 minutes. Remove from heat and pour a little over the beaten egg yolks (temper yolks) and then blend all together in hot mixture. Cook over boiling water, stirring until thick about 2 minutes. Remove from heat and add vanilla.
Chill until thick.

Thin Chocolate Icing:
2 tbsp. shortening
2 ounces chocolate, unsweetened
1 cup sifted confectioners sugar
2 tbsp. boiling water

Melt together shortening and chocolate. Blend in sugar and water. Beat until smooth but not stiff.

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