Boston Cream Pie
Recipe from Ashley Ramey
Winner of Great Cream Challenge October 2013
Cream can be incorporated in so many different types of pie. Why not take a traditional cake based dessert and simplify it into pie form. Everybody loves pie!
- Prep: 15 min
- Cooking: 30 min
- 1/2 pkg shortening
- 3 cups (750 mL) flour
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) baking powder
- 1 egg
- 1 tsp vinegar
- 1/2 cup (125 mL) sugar
- 6 egg yolks
- 1/4 cup (60 mL) flour
- 6 tbsp (90 mL) corn starch
- 1 1/4 cup (310 mL) milk
- 1 1/4 cup (310 mL) 35% cream
- 2 tsp (10 mL) vanilla
- Chocolate Ganache
- 1/2 cup (125 mL) 35% cream
- 4 oz (120 g) milk chocolate chopped
DID YOU KNOW?
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In a bowl, cut dry ingredients into shortening. Beat 1 egg in a measuring cup with a fork and add 1 teaspoon of vinegar and fill up to 3/4 cup water. Add liquid to shortening and dry ingredients mixture. Mix well. Form into balls and refrigerate or freeze. This will give you enough for 2-3 pies. You will only need 1 ball of dough for this recipe. Flour a surface, and roll ball out until 1/4 inch thick. Place on bottom of pie plate.
Bake pie shell in a pre-heated oven at 350°F for 10-15 minutes, or until golden brown.
Add sugar, egg yolks, flour and cornstarch to heat safe bowl. Stir until mixed.
In a pot, heat milk and cream until boiling. Once boiling, remove from stove and add to egg mixture, stirring slowly to avoid curdling.
Return the entire mixture to the pot and cook over medium heat, stirring constantly until it begins to thicken. Once it has reached a desirable thickness, remove from stove and add vanilla.
Let cool 5 minutes and add to pie crust. Chill in fridge, for at least 30 minutes.
In a small saucepan, heat cream until boiling. Pour over chopped chocolate in a heat safe bowl. Add vanilla and stir until chocolate is melted. Spread chocolate ganache on top of the pie filling.
Chill before serving, for at least 20 minutes.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 149 mg|
|Vitamin B12:||28 %|