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Boston Cream Pie




Source of Recipe


Unknown
CAKE
In small bowl, beat until frothy:
1 egg white

Gradually add, beat to stiff peaks and set aside:
¼ cup sugar

Stir together:
1 cup flour
½ cup sugar
1-1/2 tsp. baking powder
½ tsp. salt

Blend in and beat at medium speed for 1 minute, scraping sides:
¼ cup milk
3 Tbs. oil
1 egg yolk
1 tsp. vanilla

Add and beat 1 minute:
¼ cup milk

Fold in egg white mixture. Turn into greased and lined 9” round pan.

Bake at 350°F. for 25-30 minutes or until tested done. Cool for 10 minutes then remove to rack. When cool, split in half horizontally and fill.

FILLING
In saucepan:
1/3 cup sugar
2 Tbs. flour
1 Tbs. cornstarch
¼ tsp. salt

Blend in. Cook and stir until bubbly and thickened. Cook 1 minute:
1-1/4 cups milk
1 Tbs. margarine

Beat slightly and add ½ of hot mixture. Return to pan:
2 egg yolks (whites cook lumpy!)

Cook and stir until nearly bubbly. Decrease heat to medium and stir for 1-2 minutes. DO NOT BOIL!

Remove from heat and stir in 1 tsp. vanilla.

Cover with plastic wrap and cool without stirring to room temperature.

Chill. When filled, cover with chocolate glaze.