Creamy Boston Cream Pie
With Creamy Boston Cream Pie you'll want to eat dessert before dinner, and you might even do it. This heavenly delight is topped with melted chocolate and makes a fluffy irresistible treat. Easy pie recipes have never been this smooth and delicious.
Ingredients
- 1 1/4 cup plus 1 tablespoon granulated sugar
- 3 egg yolks
- 6 eggs
- 5 tablespoon cornstarch, divided
- 2 cup milk, scalded
- 1 1/2 teaspoon vanilla extract, divided
- 1 cup cake flour
- 6 tablespoon butter or margarine, melted
- 1 cup heavy cream, divided
- 6 ounce semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour two 9-inch cake pans. In saucepan, whisk together 1/2 cup sugar, egg yolks, and 3 tablespoons cornstarch, slowly whisk in milk. Cook, whisking, until mixture boils and thickens.
- Stir in 1/2 teaspoon vanilla extract, chill.
- With mixer, beat eggs, 3/4 cup sugar, and remaining extract. Fold flour, remaining cornstarch, and butter/margarine into egg mixture. Pour into pans.
- Bake 30 minutes until cakes spring back. Unmold, cool completely.
- With mixer, beat 1/2 cup heavy cream with remaining sugar until soft peaks form. Whisk chilled pastry cream until smooth. Gently fold in heavy cream. Cut cakes into 4 layers. Spread filling between layers.
- In saucepan over low heat, melt chocolate and remaining heavy cream until smooth. Spoon over cake. Chill 1 hour. Makes 10 servings.