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.