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Boston Cream Pie
The Cake
1 1/4 Cups of all purpose flour or 1 1/2 Cups cake flour
1 Cup sugar
1 1/2 teaspoon <tsp> baking powder
1/2 tsp salt
3/4 Cup milk
1/3 Cup shortening
1 egg
1 tsp vanilla extract
Mix all ingredients and beat on high speed for 3 minutes.
Pour batter into a greased and floured 9 inch x 1 1/2 round
layer pan. Bake at 350f for 35-40 minutes.
The Cream filling
1/3 Cup sugar
2 Tablespoon <TBLsp> cornstarch
1/8 tsp salt
1 1/2 Cups milk
2 egg yolks slightly beaten
2 tsp vanilla extract
Blend sugar, cornstarch, salt in a medium saucepan.
Combine milk and egg yolks, and gradually stir into
the sugar mixture. Cook over medium heat, stirring
constantly until the mixture thickens and boils.
Boil and stir 1 minute. Remove from heat, stir in
the vanilla. Cool to room temperature.
The Chocolate Glaze
Melt 2 ounces of unsweeted chocolate and 3 TBLsp of
butter or margarine. Stir in 1 Cup of confectioners
sugar and 3/4 tsp vanilla extract. Mix in about 2 TBLsp
of hot water, 1 tsp at a time until glaze is of the
proper consistency.
To assemble the final pie <cake only the Bostonians would
call a cake a pie ;-) > split the cooled cake into two
layers. Place the bottom layer on a serving plate top
the layer with the cooled cream and top with the other
layer. Glaze the pie with the chocolate glaze and
refrigerate for 2-4 hours.
I tried this recipe out this weekend and it made a very
good Boston cream pie. I ran out of vanilla for the cream
filling and added Grand Mariner <orange flavored liquor>
instead and it made a nice touch to the cream's taste.
I hope your mother likes her pie.
-mike
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