Hello, folks! Welcome to another recipe post from yours truly. 😉
Today’s special will be the Boston Cream Pie which, contrary to its name, is actually a cake. Why is it? Traditionally, Boston Cream Pies were baked in pie tins, and so…hence the name. I suppose. 😛
But here, I took it to the next level and actually incorporated the pie crust into the dessert. Seriously, it’s a pie…with a layer of cake on top of it. Really, with both pie and cake, you get the best of both worlds (like that ol’ Hannah Montana song. Man, brings back memories…but I digress). Props to Marie Callender’s famous Boston Cream Pie, which I grew up eating and was inspired to make. 🙂
Anyway, I will share with you the recipe. Bon appétit! 🙂
Boston Cream Pie
1 pre-made pie crust (or, if you really want to go the extra mile, make it from scratch. Don’t have the recipe for it, but by all means, do your thing :P).
1 package of instant vanilla pudding mix (again, if you want to be an overachiever, make it yourself. Also don’t have the recipe for it).
2 cups milk
1 1/2 cup flour
1 cup sugar
5 tablespoons butter, soften
3/4 cup milk
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 bars of semi-sweet chocolate
2 teaspoons of cornstarch
Preheat the oven to 350°F. Roll out the pie crust into a round, 9-inch pie tin.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Add in all of the wet ingredients, and incorporate well. Mix in the dry ingredients. Pour the batter into the pie tin with the crust.
Bake at 15 minutes, then wrap the edges of the tin with aluminum foil to prevent them from browning too quickly (you don’t want burnt pie crust :P). Place back into oven and bake for an extra 20 minutes. Remove and cool to room temperature.
For the custard, add in the pudding mix with the milk and beat with an electric mixer on slow speed for about two minutes. Transfer to a bowl, cover the top with plastic wrap (making sure to press it directly onto the custard), and refrigerate until ready to use.
With a serrated knife, carefully cut half of the cake off. Spread the custard onto the cut center, and place the other cake layer on top.
Melt the chocolate in the microwave at two, 30-second intervals. Add in the cornstarch and stir until smooth. Pour on top of the pie, and smooth out using a spatula. Place in the refrigerator to chill for about 15-30 minutes, or until chocolate is just set, but not hard (*learned from my mistakes that one-plus hour is too long!). Slice and serve.
Happy eating! 🙂
– The Finicky Cynic