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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie is from Culinary Delights from Sue's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 cup plus 2 tablespoons cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar

CREAM FILLING:
2 cups milk
1 teaspoon vanilla
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon butter

GANACHE:
8 ounces semi-sweet chocolate
1 cup heavy cream, boiling
Directions:
Directions:
Combine flour, sugar, baking powder and salt. Make a well in the center of mixture. Add milk, oil, egg yolks and vanilla. Beat on low speed until combined. Beat an additional 3 minutes on high speed and set aside. In separate bowl, beat egg whites and cream of tartar until soft peaks form. Fold egg yolk mixture into egg white mixture. Pour batter into a 9" greased pie pan. Bake for 25 to 30 minutes or until top springs back when touched lightly. Invert pan onto wire rack and cool completely.

Cream Filling: In a medium saucepan, heat milk to a boil over medium heat. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add cornstarch and vanilla and whisk until no lumps remain. Whisk in the hot milk mixture 1/4 cup at a time. Pour mixture through a strainer back into the saucepan and cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and add butter. Let cool slightly and cover with plastic wrap. Chill at least 2 hours.

Ganache: In medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

Cut cake in half horizontally. Place bottom layer on a serving plate and spread with pastry cream. Top with second cake layer. Pour ganache over and down the sides of the cake. Store in refrigerator.

 

 

 

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