Boston Cream Pie "Pie"

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

By Pillsbury Kitchens

Updated November 11, 2011

State Fair Pie Competition 2011

Vanessa Sullivan

Woodstock, Connecticut

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

oz bittersweet chocolate, chopped

1/2

cup whipping cream

egg, beaten

1/2

teaspoon vanilla

1/8

teaspoon salt

1/2

cup sugar

1/3

cup all-purpose flour

teaspoon salt

cups milk

egg yolks

1/2

teaspoon vanilla

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

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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.