How To make Boston Cream Pie1
1/3 c Shortening
2/3 c Sugar
2 Eggs
1 c Sifted cake flour
1 ts Baking powder
Pinch of salt 1/2 c Milk
1/2 ts Butter flavoring
1/2 ts Vanilla extract
Cream filling 1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks, slightly beaten
1 teaspoon vanilla extract CHOCOLATE GLAZE--Reference
recipe on Boston Cream Pie2 Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until FILLINGCombine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); cups.Recipe continues on Boston Cream Pie2. -----
How To make Boston Cream Pie1's Videos
Boston Cream Pie
Boston Cream Pie
1 yellow cake mix (and ingredients called for on the package)
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream
Chocolate Glaze: (If you want a thicker layer you could double this)
1 (1 ounce) square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk
Preheat oven and prepare cake mix according to package directions. Line
two 9-inch round pans with parchment paper or spray thoroughly with cooking
spray. The only way you can mess up this cake is if your cake sticks to the
pans so make sure that doesn't happen. Bake cake according to package
directions; until golden brown and center passes the toothpick test. Once
done, let cakes cool and invert on a wire rack to cool further.Beat 1 cup
of milk and pudding mix with a whisk or mixer for 2 minutes.Gently fold in
whipped cream. Let stand 5 minutes. Stack cake layers on serving plate,
spreading pudding mixture between layers.
For the glaze: Microwave chocolate and butter on high for one minute in a
small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar
and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake
immediately letting drip down the sides. Refrigerate at least one hour before
serving.
Cider Cream Pie | Delish
Time to amp up your classic apple pie.
DIRECTIONS
1. Preheat oven to 375 degrees F. As it heats, prepare the oatmeal cookie dough according to the package’s instructions.
2. Make the Oatmeal Cookie Crust: Grease a 9 pie plate. Press cookie dough into bottom and sides of pie plate. Bake until the cookie has set and is no longer jiggly, 18 to 20 minutes. Use a measuring cup to press down the cookie, which will have puffed up while baking. Place on an oven mitt or dish towel in the fridge to cool as you prepare the filling.
3. Make the Cider Caramel Sauce: In a small saucepan, melt butter. Add flour, whisking to form a paste. Add sugars and cider, stirring until combined. Bring to a simmer, stirring occasionally, until you have a sauce thick enough to coat the back of a spoon. Measure out 1/4 cup and set the rest aside.
4. Make the Cream Filling: In a medium-sized mixing bowl, beat cream cheese until fluffy, about 1 minute. Add milk, pudding mix, caramel sauce, and cinnamon, whipping until smooth, about 2 minutes. Pour cream filling over the pie crust. Use a silicone spatula or spoon to smooth it in an even layer. Refrigerate for at least 3 hours, or until set.
5. Top with Cool Whip, a sprinkle of cinnamon and a drizzle of the remaining cider caramel sauce before serving.
INGREDIENTS
OATMEAL COOKIE CRUST
1 pkg. oatmeal cookie mix (plus any ingredients the package calls for)
CIDER CARAMEL SAUCE
1 stick butter, unsalted
3 tbsp. flour
1/2 c. brown sugar
1/2 c. sugar
1/4 c. apple cider
CREAM FILLING
1 (8-oz.) pkg. cream cheese, softened
1 c. milk
1 (3.4-oz) pkg. vanilla pudding mix
1/4 c. cider caramel sauce (see above)
1/2 tsp. cinnamon, plus more for sprinkling atop pie
1 c. Cool Whip topping, thawed
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Science of Baking A Boston Cream Pie 2 of 3
Ever heard of DROPPING a cake to keep it from FALLING?
Spoonful: Mama June
The Foodie Fix presents a new mini series, Spoonful.
We brought on a panel of Foodie Connoisseurs to try three different recipes by one of the stars of Honey Boo Boo and star of From Not to Hot.
Sketti:
2 sticks of butter
1 bottle of ketchup
Melt together and serve on top of cooked spaghetti noodles.
Multimeal:
1 pound of ground beef
1 pound of instant potatoes
2 cans of corn
2-4 cups of cheese
Layer the ingredients in the order of potatoes, beef, corn and cheese
Cook in the oven at 350 until cheese is melted
Boston Cream Pie:
1 box vanilla pudding
8 oz cool whip
1 premade angel food cake ring
Make the vanilla pudding and mix with the cool whip. Cut the angel food cake into 3 tiers and layer the angel food cake and the pudding mixture
Macro Munchies! Boston Cream Pie Cheesecake
12oz/336g fat free cream cheese
2 containers/300g dannon light and fit boston cream pie greek yogurt
2 large eggs
20g vanilla whey
20-30 drops of liquid sweetener
gnoche:
2 scoops/68g Dymatize elite xt fudge brownie
3/4-1 cup cold water
bake at 325 for 30 minutes and drop the temperature to 200 for an additional 50 minutes to 1 hour.
Macros:
141 protein
62 carbs
15 fat
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Boston Cream Cupcakes in Progress
Teen and I debating how best to get the cream into the cupcakes - read the full post at