Just the other day I mentioned to a colleague at work that I had a hankering for some good old fashioned Boston Creme Pie. This was a dessert that I enjoyed frequently as a child but I had not had it in ages. When I was growing up Betty Crocker used to offer a Boston Creme Pie Mix but much to my surprise I discovered this item was discontinued some time ago. I don't blame you at all if you are just a bit confused by the photos because in reality Boston Creme Pie is not a pie at all. It is a cake.Boston Creme Pie is actually two layers of yellow or sponge cake with a luscious vanilla custard filling between the layers and topped with a rich dark chocolate frosting. Created by a French chef at Boston's Parker House Hotel way back in 1855 Boston Creme Pie has been a favorite around these parts for an awfully long time. It is a staple in many restaurants and diners in this area.
Well due to the thoughtfulness of one of my co-workers I got my Boston Creme Pie fix just a few days ago. She happened to spot one in the local supermarket and brought it into work. Everyone in the office seemed to enjoy it. I believe you will too. In 1996 the Massachusetts legislature passed a resolution making Boston Creme Pie the official dessert of the Commonwealth. For those who think they might enjoy trying this scrumptious dessert I have included the official Betty Crocker recipe below. Bon appetit!
Betty Crocker's Boston Cream Pie
1 1/4 cups Gold Metal all-purpose flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/3 cup shortening 1 egg 1 tsp. vanilla Cream Filling (below) Chocolate Glaze (below)
Heat oven to 350 F. Grease and flour round pan 9 x 1 1/2 inches.
Beat all ingredients except Cream Filling and Chocolate glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 30-35 minutes. Remove from pan and cool completely.
Split cake into 2 layers. Fill Cream Filling on bottom layer of cake. Cover with top layer. Spread top with Chocolate Glaze. Refrigerate cake.
Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minutes. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan; boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.
CHOCOLATE GLAZE Heat 1/2 cup semisweet chocolate chips, 2 tbsp. margarine or butter and 1 tbsp. light corn syrup in 1 quart saucepan over low heat, stirring constantly until chips melt; cool slightly.
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Paul Tognetti (drifter51)
I guess I would qualify as a frustrated writer. My work requires very little writing and so since 1999 I have been writing reviews on non-fiction books and anthology CD's on amazon.com. I never could … more
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