Looking for a T&T Boston Cream Pie recipe for Father's Day

16 years ago

DH's favorite dessert is Carrot Cake, but over the past 32 yrs. I've baked dozens of those. He also loves Boston Cream Pie and I thought that would be something new to serve as dessert for Father's Day dinner.

I've only made it once (long ago..) and was disappointed with the recipe. As I recall, the chocolate layer turned out more like a syrupy glaze and less like the chocolate that usually tops an eclair, which is what DH likes.

Thanks for any help!

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Comments (4)

stacy3
16 years ago
hi amck. This one is not on ly T and T by me - but it comes from AnnT!

Ann, hope you don't mind!

Boston Cream Pie - AnnT
================
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.

Here is a link that might be useful: Thibeault's Table
User
16 years ago
This is a tried and true recipe. One I have been making for over 25 years. Boston Cream Pies are best made the day before or early in the day so that the cream filling has a chance to meld with the cake.

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.

Here is a link that might be useful: Thibeault's Table The Recipe Collection
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User
16 years ago
OOOps, We were posting at the same time. I should have refreshed before hitting send.

Stacy, you know I never mind.

Ann
User
Original Author
16 years ago
Thanks Stacy & Ann -

That looks so delicious! I can tell by the picture that the chocolate layer is exactly what I was hoping for. Ann, thanks for the tip about making it the night ahead.

Yeah! I can make sure I have all the ingredients and plan on that recipe for dessert. DH will know I was thinking of him specifically when I present this.

Looking for a T&T Boston Cream Pie recipe for Father's Day

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stacy3

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Looking for a T&T Boston Cream Pie recipe for Father's Day

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stacy3

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