Yeah…I was just going on about salad fatigue.

I made this special dessert just for my husband.  Last week he worked hard and passed a serious computer nerd test.  So, congratulations to him!

For the life of me, I can’t understand why it’s called a pie.  It’s a cake with a pastry cream filling and a chocolate glaze.  While I can’t understand them reasoning behind the name, I can understand why my husband likes them…They’re good!


Warning…Ignore the chilled pastry cream until it’s time to assemble the dessert!

Start by mixing egg yolks into a mixture of sugar, corn starch & a pinch of salt.

After adding half & half, cook until thickened…stir in vanilla….refrigerate until cold.  Try not to eat it up 🙂

Make the cake…butter, sugar, eggs, flour, baking powder, salt , milk & vanilla…Easy	!

Pour boiling cream over chopped chocolate & vanilla.

Stir well…Don’t worry it will be pretty 🙂

See?!

Cut cake into 2 layers and spread pastry cream over bottom layer

Add top layer, then its time to pour the ganache.

You’re all done!  Time to take a bite 🙂

Boston Cream Pie
Serves 8-10

Pastry Cream
Makes 2 1/2 cups

1/2 cup sugar
3 tablespoons corn starch
1 pinch of salt
4 egg yolks
2 cups half & half
1 tablespoon vanilla extract

In a bowl, combine sugar,  and corn starch.  Stir together until completely incorporated.  Add eggs and mix well.  Stir in half & half.  Transfer mixture to a saucepan and heat on low, stirring constantly, until mixture boils.  Remove from heat and stir in vanilla.  Transfer to a shallow dish, cover surface with plastic wrap.  Refrigerate for at least 6 hours or over night.

Cake
one 8 inch layer

10 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/3 cups sifted flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line bottom of an 8 inch round cake pan with parchment paper and butter sides of pan, set aside until ready to use.  In a bowl, combine softened butter and sugar.  Mix until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating well after each addition.  Add flour, baking powder, and salt, beating until smooth.  Stir in vanilla extract.  Pour cake batter into the prepared pan and bake for 30-35 minutes.  Transfer to wire rack for cooling.  Cake needs to be completely cooled before assembling with pastry cream and ganache.

Ganache
makes about 1 cup
6 ounces dark chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Place chocolate and vanilla extract in a bowl.  Heat cream until just boiling. Pour over chocolate and allow to stand for 3 minutes, stir until smooth and shiny.  Allow ganache to cool to room temperature before assembling cake.

Lets put it all together…

Split the cake into two layers.  A serrated knife works best.  Carefully remove the top layer.  Evenly spread cold pastry cream on bottom layer.  Place remaining layer on top.  Starting at the center, pour chocolate ganache over top of the assembled cake, allowing some to drip down the sides.  Serve immediately, refrigerate any leftovers.