How To make Boston Cream Pie1
1/3 c Shortening
2/3 c Sugar
2 Eggs
1 c Sifted cake flour
1 ts Baking powder
Pinch of salt 1/2 c Milk
1/2 ts Butter flavoring
1/2 ts Vanilla extract
Cream filling 1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks, slightly beaten
1 teaspoon vanilla extract CHOCOLATE GLAZE--Reference
recipe on Boston Cream Pie2 Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until FILLINGCombine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); cups.Recipe continues on Boston Cream Pie2. -----
How To make Boston Cream Pie1's Videos
Boston Cream Pie 1
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Boston Cream Cupcakes in Progress
Teen and I debating how best to get the cream into the cupcakes - read the full post at
Southern New Hampshire University Builds World's Largest Boston Cream Pie 1
Back in 2010, SNHU culinary students set a world record by creating the world's largest Boston cream pie.The pastry measured an amazing 10 feet wide by 1 1/2 feet high and weighed over a ton.
Boston Cream Pie Capella - Review + 2 Recipes [ CAP Boston Cream PIE V1 & V2 Review DIY eliquid]
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Boston Cream Pie Capella - Review + 2 Recipes [ CAP Boston Cream PIE V1 & V2 Review DIY eliquid]
Classic Coconut Cream Pie
Coconut cream pie is a show-stopper dessert that will satisfy any sweet tooth! Our made-from-scratch creamy and flavorful pie is just as easy to make as it is to enjoy. Coconut fans - rejoice! You’re going to adore this recipe!
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✅Ingredients
Coconut Pie:
1 prepared pie crust
3/4 cup granulated sugar
1/3 cup cornstarch
1 cup heavy cream
1 (13.5 ounce) can coconut milk
1 cup coconut flakes ,divided
3 large egg yolks slightly beaten
2 tablespoons salted butter
1 teaspoon vanilla extract
Stabilized Whipped Cream:
3 tablespoons cold water
1 teaspoon unflavored gelatin
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly toast the coconut flakes by spreading on a baking sheet and toasting in the oven for about 5-7 minutes. Stir occasionally to ensure all is toasted.
2️⃣ Combine sugar, cornstarch, heavy cream, and coconut milk in a medium saucepan. Cook over medium-high heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
3️⃣ Working quickly, remove pan from heat and pour a little of the mixture into the egg yolks, whisk rapidly, and pour back into to the pan. Cook for an additional 90 seconds over medium heat.
4️⃣ Remove from heat again and stir in butter, vanilla, and 1/2 of the toasted coconut flakes. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
Stabilized Whipped Cream:
1️⃣ Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high until gelatin melts and liquid is clear, about 5-10 seconds.
2️⃣ Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
3️⃣ Pipe whipped cream onto the top of the completely cooled pie for a decorated effect, or simply spread it over the top of the pie in an even layer. Sprinkle with remaining coconut. Refrigerate until ready to serve.
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Science Underlying the Boston Cream Pie
Yomenu the Ranchero and Tziporah the Scientific Baking Enthusiast make visible the surprisingly delicious science underlying the classic Boston Cream Pie!
You will enjoy learning why Tziporah deliberately drops the cake!