Recipe: Boston Cream Pie (12)

Here Ya' go.

Joe

BOSTON CREAM PIE
6 egg yolks
1 c. sugar
1/2 c. boiling water
1 1/2 c. cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
--CUSTARD:--
2 tbsp. butter or margarine
1/4 c. cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla
Beat egg yolks until very light and lemon colored. Add sugar to eggs. Add remaining ingredients. Line two 8 inch cake pans with circles of waxed paper. Bake at 350 degrees for 30-35 minutes. Let cakes cool. Slice layer in half to make 4 layers and fill with custard. Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

BOSTON CREAM PIE
--CAKE:--
1/3 c. butter
1 c. butter
1 c. sugar
1 3/4 c. flour
2 eggs and 1 yolk
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
--CREAM FILLING:--
2/3 c. sugar
1/3 c. flour
2 eggs
2 c. scalded milk
1 tsp. vanilla
Salt
Sift flour before measure. Mix and sift dry ingredients. Reserve 2 tablespoon sugar from the 1 cup and beat with the eggs. Cream remaining sugar and butter until light. Then add dry ingredients alternately with milk. Add vanilla and pour batter into heavy iron skillet; which has been greased and floured and bake in moderate oven 350 degrees for about 30 minutes. Cool slightly, split into 2 layer and spread cream filling between layers. Dust powdered sugar over top and serve in pie shaped wedges with whipped cream. Mix dry ingredients, add scalded milk slowly, cook 15 minutes in top of double boiler until mixture thickens and stir constantly first 5 minutes afterwards occasionally. Add lightly beaten eggs and cook 3 more minutes. Cool and flavor.

BOSTON CREAM PIE
CAKE INGREDIENTS;
1/2 c. Crisco
1 c. sugar
2 eggs
2 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
FILLING:
1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. milk
2 eggs
1 tbsp. butter
1 tsp. vanilla
Cream Crisco, sugar, eggs, vanilla in large bowl. Combine flour, salt, baking powder add alternately to creamed mixture. Pour into 1 (9 inch) cake pan. Bake in preheated 350 degree oven for 30 to 35 minutes. Cool, cut in half put together with cream filling. Frost top with chocolate frosting if desired.

EASY BOSTON CREAM PIE
1 (2 layer size) pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
1 (1 oz.) sq. unsweetened chocolate
1 tbsp. butter or margarine
1 c. sifted powdered sugar
1/2 tsp. vanilla
3-4 tsp. water
Prepare cake pans and mix following directions. Cool cake layers. Prepare pudding mix following directions for pudding. Let stand 10 minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down. In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.

FAST BOSTON CREAM PIE
1 (15 1/2 oz.) pkg. chocolate chip snack cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding and pie filling
1 1/2 c. milk or light cream
3 tbsp. unsweetened cocoa
3/4 c. confectioners sugar
2 tbsp. hot water
1 tbsp. butter, softened
Prepare and bake cake following package directions. Cool cake completely. Prepare vanilla pudding according to package directions, using only 1 1/2 cups milk. Chill until set. Cut cake into two thin layers. On serving plate, place one layer cut side up. Spread with filling and top with remaining layer, cut side down. In a small bowl, combine remaining ingredients until smooth. Pour on top of cake, allowing some to drizzle down sides. Chill until ready to serve.

BOSTON CREAM PIE
1 c. sifted cake flour
3/4 tsp. baking powder
1/8 tsp. salt
1/3 c. milk
3 tbsp. vegetable oil
3 lg. room temperature eggs
1 egg yolk
2/3 c. sugar
1 tsp. vanilla
1/2 recipe Boston cream filling -
recipe followed
Powdered sugar
Chocolate sauce
Put rack in lower third of oven and heat to 350 degrees. Line a 9 inch springform pan with parchment or waxed paper; don't grease. Sift together flour, baking powder and salt. Combine the milk and oil in a small bowl; don't worry if they don't blend together. Whisk together the eggs, yolk and sugar in a large mixing bowl. Using an electric mixer at medium speed, beat the egg mixture until it is light ivory in color and very fluffy, about 6 minutes, adding the vanilla toward the end. Using a rubber spatula, fold in the flour mixture in 2 additions. Pour the milk mixture down the side of the mixing bowl (it will sink to the bottom of the bowl under the batter). Gently fold until it is thoroughly incorporated. Pour the batter into the pan. Bake 25 to 30 minutes, or until the cake is golden on top and it springs back when lightly pressed in the center. Remove pan from oven to a wire rack until cool. To assemble the dessert: Split the cake into 2 layers. Spread half the filling evenly over the bottom cake layer. Center the other layer on top. Place the cake on a serving plate, cover with plastic and refrigerate. Before serving, sprinkle top of cake with powdered sugar. Spoon warm chocolate sauce onto individual plates. Using a serrated knife, slice dessert into pie shaped wedges and center each portion on the sauce.

BOSTON CREAM PIE
4 eggs
1 c. sugar
1 c. sifted* cake flour
3/4 tsp. baking powder
1/4 tsp. salt
Vanilla extract
1 tsp. lemon juice
--CUSTARD FILLING:--
1 1/2 c. milk
1 pkg. (3 1/4 oz.) vanilla pudding and pie filling mix
Vanilla extract
--GLAZE:--
2 sq. unsweetened chocolate
3 tbsp. butter
1 c. confectioners' sugar
Vanilla extract
1. In large bowl, let eggs warm to room temperature. 2. Preheat oven to 350 F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light - about 5 minutes. 3. Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one-third at a time, into egg mixture, alternately with water mixture. Beat 1 minute. 4. Turn into 2 ungreased 9 inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cool 1 hour. Make Filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours. 5. Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove from heat; add sugar and 3/4 teaspoon vanilla, mixing until smooth. Stir in 2 1/2 to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency. 6. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate - about 1/2 hour. Makes 8 servings. *Sift before measuring.

BOSTON CREAM PIE
--CAKE:--
1 1/4 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla
--FILLING:--
3.4 oz. pkg. of vanilla instant Jello pudding mix
1 3/4 c. milk
--THIN CHOCOLATE ICING:--
1 sq. unsweetened chocolate
1 tsp. oleo
1 c. sifted powdered sugar
3 tbsp. or more hot water
CAKE: Heat oven to 350 degrees. Grease and flour round layer pan, 9 x 1 1/2 inches. Place cut size of wax paper in bottom of greased pan. Beat all ingredients in large mixer bowl on low speed. Beat on high speed about 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, approximately 35 minutes. Cool 10 minutes in pan. Invert on platter or rack and carefully remove wax paper. Let cool. Split cake to make 2 thin layers. FILLING: Prepare pudding mix according to package directions, using 1 3/4 cup milk. Let stand in refrigerator 10 minutes. Spread the filling on one layer and top with the other layer. Toothpicks inserted in several places will keep the top layer from sliding. ICING: Melt 1 square unsweetened chocolate and 1 teaspoon oleo. Blend in powdered sugar and hot water. Beat until smooth. Add enough hot water to make a thin icing. Spread over top and serve like a pie. Store in refrigerator.

BOSTON CREAM PIE
1 c. sugar
3 tbsp. water
3 eggs
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
--FILLING:--
1 c. sugar
1 pt. milk
2 tbsp. cornstarch
2 eggs
1 tsp. vanilla
2 tbsp. butter
Pinch salt
Beat sugar, egg yolks and vanilla until lemon-colored. Add dry ingredients and water alternately. Fold in stiffly beaten egg whites. Put waxed paper in bottom of ungreased pan. (This recipe makes 2 pies.) Bake and split when cold. For the filling, cook in double-boiler until very thick. Add vanilla and cool.

CLASSIC BOSTON CREAM PIE
1/3 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. unsifted flour (self-rising)
3/4 c. milkFILLING:
1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. milk
2 egg yolks, beaten
1 tbsp. butter
1 tsp. vanillaGLAZE:
3 tbsp. water
2 tbsp. butter
3 tbsp. cocoa
1 c. confectioners' sugar
1/2 tsp. vanilla
Cake: Preheat oven to 350 degrees. In medium bowl, cream shortening, sugar, eggs, and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well-greased and floured 9 inch layer pan. Bake 30-35 minutes. Cool 10 minutes, remove from pan. Cool completely. Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into 2 thin layers. Spread filling onto 1 cake layer; top with remaining layer.

MY MOTHER'S BOSTON CREAM PIE
3 c. milk
3 egg yolks
1 1/2 c. sugar
3/4 c. flour
2 tsp. vanilla
2 round tbsp. butter
MERINGUE:
3 egg whites, beaten stiff but not dry
3 tsp. sugar
1/2 tsp. vanilla
1/8 tsp. cream of tartar or baking powder
Variations: Slice bananas to pie shell and top of filling 1/2 can coconut to cooking filling may be used. In double boiler, pour in 2 1/2 cups milk and let scald. Sift together flour and sugar. Beat egg yolks well and 1/2 cup milk until well blended. Blend the egg milk mixture with sugar flour mixture. From the hot milk use about 1/2 cup hot milk and pour into egg, sugar, and flour mixture; slowly add this back to hot milk, stirring constantly to avoid lumps, until filling thickens. I beat with a beater to keep smooth and add vanilla and butter. Pour into baked 9 inch baked pie shell. Top with meringue; bake at 450 degrees for 10 minutes. Make sure meringue reaches all edges of crust to seal. Yield: 6 servings.

BOSTON CREAM PIE
1 1/2 c. all-purpose flour, sifted
1 tsp. baking powder
3 eggs, beaten separately
1 c. sugar
2 tbsp. milk or waterFILLING:
1 pt. milk
1/2 c. flour
2 eggs
1 c. sugar
1/8 tsp. salt
1 tsp. vanilla
Mix dry ingredients. Add beaten eggs and milk (or water). Mix well. Divide batter in half and bake in two cake pans in a 400 degree oven. Bake until tops are straw-colored (check after cooking 20 minutes). When done and cool, split in half (into layers) with a sharp knife. The two cakes should make 4 layers. Spread with filling. Heat milk to boiling in double boiler. Mix sugar, flour and salt. Break eggs in dish and beat well. Then, mix eggs with dry ingredients. Stir into milk gradually until it starts to boil and thicken. (It will thicken more when cool.) Add vanilla. Cool and spread on layers, top and sides as you would the frosting of a cake. Note: If you like a chocolate flavor, mix 3 tablespoons of powdered cocoa to dry ingredients of filling and follow the same filling directions.