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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Monday, March 3, 2008


1 1/4 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla

Cream filling:
1/3 c. sugar
2 T. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, beaten
2 tsp. vanilla

2 squares (1 oz.) each, unsweetened chocolate
3 T. margarine
1 c. powdered sugar
3/4 tsp. vanilla
2 T. hot water, approximately

Mix cake together and bake at 350 for 35 minutes. When cake is cool; split cake into 2 thin layers; fill layer with cream filling and pour the glaze on top.

Cream filling:
Mix sugar, cornstarch and salt in pan. Stir in milk gradually, cook over medium heat stirring constantly until mixture boils and thickens. Stir at least half of mixture into egg yolks; then blend back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla and cool to room temperature.

Heat chocolate and margarine over low heat til melted. Remove from heat and stir in powdered sugar and vanilla. Stir in water 1 tsp. at a time until glaze is desired consistency.




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