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Ann T's Boston Cream Pie...

18 years ago

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boy, am I lucky I made it today - it was THE first thing out of Will's mouth when he got home from school...He's just returning from a cub scout meeting and asked that a piece be waiting for him...

Thanks so much Ann - I'm eating a piece right now, and it's wonderful...(I can also hear moans of approval from the other room...)

:-)

Stacy

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Comments (15)

craftyrn
18 years ago
OMG-- I want a piece-- just a little piece-- just a taste--( this is not the place to be when you're staying away from flour for 4 wks ). Darn-- I want a piece of that !!
doucanoe
18 years ago
Drooooool! I haven't had BCP in years! I'm gonna have to make one!

Linda
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Susy, not sure which recipe Sharon uses, but this is my favourite Boston Cream recipe. I've been making this recipe since before I was married. If you have a chance to make the cake either early in the day or the day before it gives the custard a chance to really meld with the cake. Ann Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 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 fluffly. 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 350Ã¯Â¿Â½ 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 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.
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3 pies in one week is just to much.....still have two to go......Need to shop in Big Town for Lars Chocolate Barvarian Pie and Lindac92's Fruit Tart. Those are on next weeks schedule. Lars..... just ordered the Silikomart Silicone thermometer spoon you mentioned, didn't even shop, "if good enough for Lars, be fine for me". Used today and liked well. One disappointment, thought it was going to be red, nope it was brown, but that is doable. Thanks Everyone..... First was AnnTs Coconut Cream Second was a Banana Cream...AnnT's Coconut filling recipe with bananas And today Annie92's Chocolate Cream The next time I get on the scales it is just gonna say....."One at a time please!" LOL
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msazadi
18 years ago
Ann, that was my father's absolute favorite, and as you say it is so much better if it has time to meld. Dick couldn't care less about it...such a shame. I need a Boys Night In soon so I can make it, and have ONE piece.
shaun
18 years ago
OMG!!!!! Gimme that!
artsyshell
18 years ago
Wow, does that ever have me drooling! Looks so much better than the stuff you get from the store.

Shelley
User
18 years ago
I want some too. Stacy, that looks perfect. Glad you and Will liked it.

Maureen, here is the recipe that Stacy used.

Home Cookin Chapter: Recipes From Thibeault's Table

Boston Cream Pie
================

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

.
Cream the butter and sugar until light and fluffly. 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 350Â° 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
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.
Marigene
18 years ago
Stacy, does that ever look good!
wizardnm
18 years ago
Stacy, ya got me just a droolin' away here!

I need to bake tomorrow...

Nancy
msazadi
18 years ago
Actually, I might just make the filling and...eat it. Thanks Ann!
stacy3
Original Author
18 years ago
yeah, I knew it should "meld" a bit more, but try telling that to a 9 year old who seemingly thought of nothing else all day!!! It was wonderful and will probably be even better today!

Oh and Ann, thanks for posting the recipe - I should have done that last night...:-)

I think it was a trial run for Valentine's day!

Stacy
Solsthumper
18 years ago
Looks damn good Stace. I haven't had BCP in many, many years.

Sol
granjan
18 years ago
A major fave for both Norm and I. But I haven't made it in many years. That looks SO good. I am now going away and not looking at it again!
dixiedog_2007
18 years ago
Stacy that looks WONDERFUL! Good job! Thanks Ann for sharing the recipe. I haven't had Boston Cream in ages.
hoopysmom
18 years ago
Wow...beautiful cream pie and sounds like it tastes really yummy too. I'm hungry for something chocolaty and creamy. I know my DH would love this, maybe I'll surprise him for Valentines day.

Stacy or Ann, do you think the cream filling and chocolate icing would be work for profiteroles? My almost DIL and I have been craving them but I don't have a good custard/filling recipe. The recipes I've used in the past have wept. Actually its been so long ago, I probably used jello pudding...yikes!
trixietx
18 years ago
Stacy, that looks wonderful, I have never made boston cream pie but always wanted to.

Thanks Ann for the recipe, it is on my to try list.

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