Boston Cream Pie "Pie"

Name: Boston Cream Pie "Pie"
Prep time: 30 min
Total time: 5 h
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 4 oz bittersweet chocolate, chopped; 1/2 cup whipping cream; 1 egg, beaten; 1/2 teaspoon vanilla; 1/8 teaspoon salt; 1/2 cup sugar; 1/3 cup all-purpose flour; 1 teaspoon salt; 2 cups milk; 2 egg yolks; 1/2 teaspoon vanilla; 1 loaf (about 1 lb) pound cake, cut into small square pieces

1 Ratings

1 Reviews

Prep 30 min
Total 5 hr 0 min
Ingredients 13
Servings 8

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

By Pillsbury Kitchens

Updated November 11, 2011

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.