Boston Cream Pie "Pie"

(1)
2 reviews.
  • 30 min prep time
  • 5 hr 0 min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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