Boston Chocolate Cream Pie
Pies & Pastries
butter or regular margarine
ds Salt 1 Egg; slightly beaten 1/2 ts Vanilla 2 tb Butter or regular
margarine 1 oz Unsweetened chocolate 2 tb Light cream or milk 1 1/4 c
Confectioners' sugar; sifted 1/2 ts Vanilla Sift together 1 1/4 cups
flour, baking powder, and 1/4 teaspoon salt.
Cream 1/3 cup butter in small mixer bowl; gradually beat in 3/4 cups
sugar. Beat in 2 eggs, one at a time, beating well after each addition.
Beat until mixture is light and fluffy. Beat in 1 teaspoon vanilla. Stir
in dry ingredients by hand alternately with milk. Spread in 2 greased and
paper-lined 8" layer cake pans.
Bake in 375 oven 20 to 25 minutes. Cool on racks 5 minutes; remove from
pans. Cool thoroughly.
Meanwhile, scald 1 cup light cream. Combine 1/4 cup sugar, 3 tablespoons
flour, and dash of salt in double boiler top. Gradually stir in scalded
cream. Slowly stir hot mixture into 1 beaten egg. Cook over boiling water,
stirring constantly, until mixture thickens. Remove from heat and stir in
1/2 teaspoon vanilla. Cool custard thoroughly.
To make frosting, combine 2 tablespoons butter, chocolate, and 2
tablespoons cream in small saucepan. Cook over medium heat until butter
and chocolate are melted. Remove from heat. Add sugar and vanilla; beat
until smooth and of spreading consistency.
To assemble Boston Chocolate Cream Pie, spread cooled filling between
cooled cake layers. Spread chocolate frostign over top of pie. Refrigerate
until serving time.
SOURCE: Farm Journal's Great Home Cooking In America (pg. 97-98)
By KKBG35A RUTH BURKHAR