November 27, 2018
Blue Ribbon Boston Cream Pie

Boston Cream Pie
1 pie crust
6 ounces bittersweet chocolate
1/3 cup whole milk
3 tablespoons butter
1 large egg, beaten
1/2 teaspoon vanilla extract
1 dash salt
For filling:
1/3 cup flour
1/2 cup sugar
1 teaspoon salt
2 egg yolks
2 cups milk
For topping:
1 store-purchased pound cake (10 or more ounces)
Preheat oven to 350 degrees F. Place pie crust in 10-inch pie plate. Prick bottom with a fork. Bake just until lightly brown, about 15 minutes. Break chocolate into 1-inch pieces. Place in medium-sized bowl. In a saucepan, bring milk and butter to a boil. Pour over chocolate chips. Let sit 5 minutes. Stir until smooth. Set aside 1/2 the chocolate. Add egg, vanilla and salt to remaining chocolate. Pour into baked pie crust. Bake 10 minutes more. Set aside to cool.
For the filling: combine flour, sugar and salt in a double boiler. Beat the egg yolks and milk together. Pour into the flour mixture. Cook on top of the double boiler until thickened, about 10-12 minutes. Add the vanilla. Pour onto the cooled chocolate layer and refrigerate for at least 1 hour. Just before serving, cut the pound cake into square pieces and scatter over the pie. Drizzle the reserved chocolate mixture over the pie.