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Boston Cream Pie "Pie"

(1)

2 reviews

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

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

State Fair Pie Competition 2011

Vanessa Sullivan

Woodstock, Connecticut

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

Steps

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.

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; 58%
Saturated Fat 19g 93% Trans Fat 2g
Cholesterol: 170mg; 57%
Sodium: 560mg; 23%
Total Carbohydrate: 63g; 21%
Dietary Fiber 3g 12% Sugars 30g
Protein: 10g

% Daily Value*:

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

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

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