"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Boston (or Bar Harbor?) Cream Pie Recipe

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This recipe for Boston (or Bar Harbor?) Cream Pie, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Ives
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup sugar
2 Tbls cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbls butter
2 tsp vanilla
1-1/2 cups cake flour, or 1-1/4 cups all-purpose flour
1 cup sugar
1-1/2 tsp baking powder
½ tsp salt
¾ cup milk
1/3 cup shortening or butter
1 egg
1 tsp vanilla
2 ounces unsweetened chocolate
3 tablespoons butter
1 cup confectioners’ sugar
¾ tsp vanilla.
2 tablespoons hot water

Directions:
Directions:
Vanilla Cream Pudding

Blend in 2-qt. saucepan: 1/3 cup sugar
2 Tbls cornstarch
1/8 tsp salt
Combine, then gradually stir into sugar mixture: 2 cups milk
2 egg yolks, slightly beaten
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat;

Stir in: 2 Tbls butter
2 tsp vanilla

Pour into bowl and immediately pressed plastic wrap onto top of pudding. Cool slightly and chill.

Cake

1-1/2 cups cake flour, or 1-1/4 cups all-purpose flour
1 cup sugar
1-1/2 tsp baking powder
½ tsp salt
¾ cup milk
1/3 cup shortening or butter
1 egg
1 tsp vanilla

Heat oven to 350 degrees. Line a round cake or spring form pan (8” or 9” diameter) with wax paper. Measure all ingredients into large bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Remove from pan. Use a bread knife to slice the cake into two layers. Set aside. Once cool, spread the pudding evenly over the bottom cake layer, then place the top cake layer over the pudding. Set aside in refrigerator until ready to serve.

Chocolate Glaze
Melt 2 ounces unsweetened chocolate and 3 tablespoons butter over low heat. Remove from heat; stir in 1 cup confectioners’ sugar and ¾ tsp vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency. Pour over top of cake immediately before serving.


Number Of Servings:
Number Of Servings:
8

 

 

 

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