Boston Cream Pie "Pie"

Enjoy this chocolate layered cream pie that’s baked using Pillsbury® refrigerated pie crusts – a traditional dessert.

–

Save & Share

Servings 8

false

( 1 ) Rating

1 Ratings

5 Stars

4 Stars 100%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

5d2f9ad0-4387-4a18-ba4d-eb563ba321d2

State Fair Pie Competition 2011

Vanessa Sullivan

Woodstock, Connecticut

ingredients 13
Prep Time 30 min
Total Time 5 hr 0 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Chocolate Layer

4: oz bittersweet chocolate, chopped

1/2: cup whipping cream

1: egg, beaten

1/2: teaspoon vanilla

1/8: teaspoon salt

Filling

1/2: cup sugar

1/3: cup all-purpose flour

1: teaspoon salt

2: cups milk

2: egg yolks

1/2: teaspoon vanilla

Topping

1: loaf (about 1 lb) pound cake, cut into small square pieces

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F. Bake 1 pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Reduce oven temperature to 350°F. Unroll second pie crust on work surface; cut out shapes as desired. Bake cutouts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside to decorate top of pie.
2 Put chopped chocolate in medium bowl; set aside. In small bowl, microwave whipping cream uncovered on High 30 seconds. Pour over chocolate in bowl. Stir until smooth. Reserve 2 tablespoons; set aside. To remaining chocolate mixture, stir in egg, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Pour into baked shell. Bake at 350°F 10 minutes. Cool 15 minutes.
3 Meanwhile, in top of double boiler, mix sugar, flour and 1 teaspoon salt. In medium bowl, beat milk and egg yolks together with whisk or fork; beat into dry ingredients in top of double boiler. Cook over hot water 10 to 12 minutes, stirring constantly, until thickened. Stir in 1/2 teaspoon vanilla. Pour onto chocolate layer; refrigerate 4 hours. Just before serving, arrange pound cake pieces over pie. Drizzle reserved chocolate mixture over pie. Top with crust cutouts. Cover and refrigerate any remaining pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 340),

% Daily Value

Total Fat: 38g; 38%
(Saturated Fat 19g, 19% Trans Fat 2g 2% ),
Cholesterol: 170mg; 170%;
Sodium: 560mg; 560%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 3g 3% Sugars 30g 30% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

CLMinCalifornia

report Posted Oct. 26, 2012 12:33 AM

Take it easy P3smom!! This is an interpretation of Boston Creme Pie!! I made it and it was quite good. Had all the elements of the traditional version, with a 'twist.' I changed it up a little by cutting a piece of homemade vanilla cake to fit on top of the cooked pie crust, then topped that with a thick layer of the custard, placed another layer of cake on top then poured On the chocolate. However, the recipe as written sounds delightful and creative. Good job!

P3smom

report Posted Oct. 24, 2012 6:02 PM

Sorry, but this isn't Boston Cream Pie at all. I'm from Boston, born and raised, so I know of where I speak. Boston Cream Pie is actually more cake than pie; it's usually a rich, spongy vanilla cake, filled with pasty cream (similar to a vanilla pudding, which is used in some versions), and topped with either a chocolate glaze or sometimes a rich, thick chocolate frosting. It's always been one of my favorites. Sorry, Pillsbury, but this just doesn't cut it !!