HOMEMADE BOSTON CREAM PIE

Homemade Boston Cream Pie image

This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1 cup sugar
1/3 cup shortening
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
3 tablespoons water
2 tablespoons butter
3 tablespoons baking cocoa
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.