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Full Online Book HomeLearning KitchenPies - Cream - Boston Cream Pie By Connie
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Pies - Cream -  Boston Cream Pie By Connie Post by :meshullam Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1128

Click below to download : Pies - Cream - Boston Cream Pie By Connie (Format : PDF)

Pies - Cream - Boston Cream Pie By Connie

1 1/2 cups sifted cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
2/3 cup milk
1 tsp. vanilla
1 egg

Grease and flour one 9" round pan.

Sift together the flour, sugar, baking powder and salt. Add shortening and pour in a little over half of the milk, beat 2 minutes. Add remaining milk, vanilla and egg and beat 2 more minutes.

Pour into prepared pan. Bake until cake tests done. 350 degree oven for 35 to 40 minutes.

Split the cake into 2 thin layers and put together with a Cream filling. Then spread a thin Chocolate Icing over top. Serve like pie.

Cream Filling:
3 tablespoons sugar
2 teaspoons cornstarch
1/3 teas. salt
3/4 cup rich milk or cream
3 egg yolks, slightly beaten
1 teaspoon vanilla

Mix together in top of a double boiler, the sugar, cornstarch, and salt, then stir in milk. Bring to a boil, stirring constantly. Boil 1 minutes. Remove from heat and pour a little over the beaten egg yolks (temper yolks) and then blend all together in hot mixture. Cook over boiling water, stirring until thick about 2 minutes. Remove from heat and add vanilla.
Chill until thick.

Thin Chocolate Icing:
2 tbsp. shortening
2 ounces chocolate, unsweetened
1 cup sifted confectioners sugar
2 tbsp. boiling water

Melt together shortening and chocolate. Blend in sugar and water. Beat until smooth but not stiff.
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Pies - Cream -  Boston Cream Pie By Ivanka
Butter Cake: 2 cups sifted cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2 large eggs at room temperature 2/3 cup buttermilk at room temperature 1 teaspoon vanilla 4 ounces unsalted butter at room temperature 1 cup sugar Custard Filling: 1 cup milk 1/2 cup sugar 1 vanilla bean 3 large egg yolks 3 tablespoons all-purpose flour 1 ounce unsalted butter 1 teaspoon vanilla 1 teaspoon dark rum 1/2 cup heavy cream, whipped Chocolate Glaze: 7 ounces semisweet chocolate, finely chopped 3/4 cup (6 ounces) heavy cream Cake: Adjust rack in lower third of oven, 5

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1 Unbaked 9-inch pie shell 1 tsp. Vanilla extract 1/4 cup Firmly packed light brown Sugar Few grains ground nutmeg 1/2 cup Butter or margarine, Softened 1/4 cup Flour 2 cups Cream Preheat oven to 450° F.Prick pie shell and bake 5 minutes. Set aside. Reduce oven temperature to 350 F. Mix the brown sugar with flour until blended. Spoon over bottom of partially baked pie shell. Combine the cream, extract, and nutmeg; pour over sugar in pie shell. Dot with the butter. Bake at 350 F about 55 minutes, or until crust is lightly browned