Boston creme pie

Yield: 1 Servings

Measure Ingredient
2 cups Sifted cake flour
1¼ cup Sugar
2½ teaspoon Baking powder
1 teaspoon Salt
⅓ cup Shortening
1 cup Milk
1 teaspoon Vanilla
1 \N Egg, unbeaten
\N \N Custard creme filling
\N 1 teaspoon vanilla

Sift dry ingredients into mixing bowl. Add shortening, milk, and vanilla. Beat 2 minutes at medium speed. Add egg; beat 2 minutes more. Pour into two greased 9" cake pans. Bake 350 degrees 25-30 minutes. Cool on racks. Spread custard creme filling over bottom layer and cover with top layer. Dust with confectioners's sugar or spread with chocolate frosting. Custard Creme Filling 1 cup milk,scalded ½ cup sugar 3 tablespoons cornstarch 1 dash of salt 2 eggs, slightly beaten 1 tablespoon butter In heavy pan place sugar, cornstarch and salt. Gradually add milk.

Cook slowly,stirring constantly, until mixture thickens, about 10- 15 minutes. Add about ½ cup of hot mixture to eggs and blend.

Carefully combine both mixtures and cook about 3 minutes,stirring constantly. Remove from heat; blend in butter and vanilla. Cool.

Chocolate Icing Blend together 2 tablespoons butter or shortening, 2 squares unsweetened chocolate,melted, ½ teaspoon vanilla, and dash of salt. Add 2¼ cup sifted confectioners' sugar alternately with ¼ to ⅓ cup milk; beat until smooth. If thinner icing is desired, add a little more milk.


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