Boston Cream Pie "Pie"

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

  • prep time 30 min
  • total time 5 hr 0 min
  • ingredients 13
  • servings 8

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
  • 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:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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