Massachusetts Boston Cream Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Butter,
1/2 tsp: Salt,
1 cup: Sugar,
2/3 cup: Milk,
2 each: Eggs, beaten
Cream filling,
2 cup: Sifted cake flour,
Confectioners sugar,
2 tsp: Baking powder,
CREAM FILLING
1/3 cup: Sugar,
1 cup: Milk,
2 1/2 tsp: All-purpose flour,
1: Egg, beaten
1/8 tsp: Salt,
1/2 tsp: Vanilla extract,
Directions:
Cream butter and sugar. Add eggs; mix well; then add sifted dry
ingredients alternately with milk. Pour into two greased 8 inch
layer cake pans and bake in preheated moderate oven (375F) for 20
minutes. Turn out on cake racks to cool. Put together with cream
filling. Sprinkle top with confectioners sugar or shredded coconut;
or cover with whipped cream.
Makes 8 servings.
CREAM FILLING:
Mix sugar, flour, and salt in saucepan. Add 1/4 cup milk and stir
until smooth. Pour in remaining milk and cook over low heat until
thickened. Add mixture to egg; return to saucepan and cook for 2
minutes longer. Add vanilla, and cool.
Origin: Womens Day Encyclopedia of Cookery, Vol 1, Massachusetts
Sect. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 10-04-95
Source from luhu.jp
ingredients alternately with milk. Pour into two greased 8 inch
layer cake pans and bake in preheated moderate oven (375F) for 20
minutes. Turn out on cake racks to cool. Put together with cream
filling. Sprinkle top with confectioners sugar or shredded coconut;
or cover with whipped cream.
Makes 8 servings.
CREAM FILLING:
Mix sugar, flour, and salt in saucepan. Add 1/4 cup milk and stir
until smooth. Pour in remaining milk and cook over low heat until
thickened. Add mixture to egg; return to saucepan and cook for 2
minutes longer. Add vanilla, and cool.
Origin: Womens Day Encyclopedia of Cookery, Vol 1, Massachusetts
Sect. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 10-04-95
Source from luhu.jp
Tags
Pie/tart