Boston Cream Pie

By [e-mail]

Ingredients

• Pastry cream:
• 1 cup plus 2 tablespoons sifted cake flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup cooking oil
• 2 egg yolks
• 1 teaspoon vanilla
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 2 cups whole, 2 percent fat, or 1 percent fat milk
• 2 oz. sugar
• 2 egg yolks
• 1 whole egg
• 1.25 oz. cornstarch
• 2 oz. sugar
• 1 tablespoon unsalted butter
• 1/2 vanilla bean, split lengthwise, seeds scraped out
• Ganache:
• 1 1/4 cups semisweet chocolate
• 1/2 cup heavy cream, boiling

Details

Servings 8
Preparation time 10mins
Cooking time 175mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and sugar and bring to a boil over medium heat. . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.Whisk eggs and yolks together, adding the sifted cornstarch and 2 ounces sugar. Blend until smooth. Temper 3/4 of the hot milk mixture into the egg mixture; return to the pot and bring to a boil, stirring constantly. Remove from heat. Pour into a bowl and cover surface with plastic wrap to prevent skin from forming and dock the top with a sharp knife to vent heat. Place into refrigerator and cool completely (or make the day before). Whip until smooth prior to use. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and let set 10 minutes or until melted. Stir until smooth.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.