BOSTON CREME PIE

BOSTON CREME PIE

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

Preheat oven to 350 degrees. Grease and flour round 9" x 1 1/2" pan. Beat all ingredients in large bowl 30 seconds on low scraping bowl constantly. Beat on high speed scraping bowl occasionally for 3 minutes. Pour into pan. Bake 35 minutes; cool. Split cake to make 2 thin layers. Fill layers with cream filling. Spread top with chocolate glaze.

CREAM FILLING FOR BOSTON CREME PIE &
CHOCOLATE GLAZE

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.

CHOCOLATE GLAZE:

2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).

Source : Cooks.com