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Boston Cream Pie


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Home Cookin Chapter: Recipes From Thibeault's Table

Boston Cream Pie
Source: Woman's Day Old-Fashioned Desserts - 1978
(minor changes)

1/3 cup butter
1 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla

Cream the butter and sugar until light and fluffy.  Add the egg
and beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately
with the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake
pan. Bake in a 350° oven for about 30 minutes, or until the cake
springs back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely;
Place the cake on a serving plate and split horizontally into two
layers with a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour
the warm Chocolate Icing over the top, spreading only to the
edges. Chill. (When allowed to stand for several hours, the
filling seeps into the cake, making the cake and filling seem
almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir
in the milk. Cook over low heat, stirring until the mixture comes
to a boil. Boil, stirring for 1 minute. Beat the egg yolks
slightly. Gradually stir in about half the thickened sauce. Return
to the heat and cook. stirring 2 or 3 minutes longer to take away
the flour taste. Remove from the heat and blend in the butter.
Strain into a bowl. Cool for a few minutes, then blend in the
vanilla. Cover and cool, then chill.


Chocolate Icing

2 squares of chocolate (I use between 4 to 6  ounces of semi sweet chocolate)
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power.
Stir until smooth, and blend in the icing sugar and hot water.
Stir until smooth and slightly thickened (do not beat). Stir in
the vanilla. Use immediately.

Optional - Spider web design. 
Just mix up a little melted butter, maybe a teaspoon and add powdered sugar

to it a long with a drop of hot water and vanilla and make it thin enough to squeeze out of a bag.

I just put it into a small zip lock and cut off one of the corners. Just a small cut.

And then once the chocolate has been spread, I pipe the white icing in circles.

And immediately take a tooth pick and draw a line from the centre to the edge to form the spider web.



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