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Boston Cream Pie

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  Sifted cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2
  Half and half 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Salt 1 Dash
  Egg 1 , beaten
  Vanilla 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)

To make the cake: Sift together flour, baking powder, and salt.
Set aside.
Work butter and vanilla together until creamy, then work in sugar, a little at a time, until smooth.
Beat in eggs one at a time, beating hard after each addition.
Stir in milk and flour combination alternately.
Pour batter into 2 greased 8 inch round cake pans and bake in a preheated 375° oven for 25 minutes or until cake pulls away from sides of pan.
To make the filling; Scald half and half.
Combine sugar, flour, and salt in a bowl and stir in the hot milk until smooth.
Add to egg very slowly, beating constantly.
Cook over boiling water, stirring constantly, until custard thickens.
Remove from heat, stir in vanilla, and cool.
When both cake and filling are cool, spoon filling between the layers and sprinkle top with confectioners' sugar, or frost with Chocolate Frosting.
VARIATION: To make Washington Pie, put raspberry jam or jelly between the layers in place of the custard, and shower the top with confectioners' sugar.

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