Boston Cream Pie

 

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup white sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 2 egg yolks

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
4. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature. 

Chocolate Glaze

4 ounces (120 grams) semisweet chocolate, chopped

1/2 cup (120 ml) heavy whipping cream

1 teaspoon unsalted butter

To make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.