Boston Cream Pie

Pastry

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.

Filling

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.

Chocolate Ganache

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.