Boston Cream Pie - Week 19 Bonus

The Pie that's really a cake filled with creamy filling.

But to be on the safe side, I put it in a pie dish.  History of this pie states that in the mid-nineteenth century that pie tins were more common than the cake tin; so, the first Boston Cream Pies were probably made as pies. 

This dessert is the perfect treat for any occasion. It has the simplicity of a cake, but has enough extras to make it special.  I put together this recipe from an old cake recipe in a McCall's cookbook dated 1910 (according to cinnamonspiceandeverythingnice.com). I added a basic cream filling and chocolate glaze. 
And the best thing about this recipe, is that it make 2 pies! You can enjoy one yourself, and slip the other one on a paper plate and give to your neighbor or friend: Pie it Forward!

Cake Ingredients:
2 cups flour
1-1/4 cups sugar

1 T. baking powder
1 t. salt
1/2 cup butter, softened
1 cup milk
1 t. vanilla
2 eggs

Cream Filling Ingredients
2/3 cup sugar
4 T. cornstarch
1/4 t. salt
3 cups milk
4 egg yolk, beaten
4 t. vanilla

Glaze Ingredients:
1/3 cup cocoa powder
1/2 cup butter melted
2 cups powdered sugar
2 t. vanilla
1/4 cup hot water

Cake Directions:
Grease and flour 2-8” round cake pans. Mix flour, sugar, baking powder and salt. Add butter, milk and vanilla. Beat for about 2 minutes. Add eggs, and beat another 60 seconds. Pour batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes clean. Cool for 10 minutes and then turn out and cool completely on wire racks.

Cream Filling Directions: 
In saucepan, mix 2/3 cup sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least ½ of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 4 t. of vanilla.

Chocolate Glaze Directions:
Mix cocoa powder and melted butter together. Stir in 2 cups powdered sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

Assembly:
Split the cooled cakes in half to make 2 thin layers each. 

Fill the layers with the filling. 

Then spread the chocolate glaze over top.

Refrigerate any leftover cake.

I took one of these pies to a potluck dinner and the other one to our Pastor. Who will you share your extra pie with? I'd love to hear how you "pie-it-forward"!