Recipe Boston Cream Pie Amish Cooking Dessert Recipes

Cream the sugar and shortening in large mixing bowl until fluffy. Gradually add the eggs and beat until well blended. In another bowl, sift the flour, baking powder, and salt together and add to the egg mixture alternately with milk. add vanilla and blend. Pour into a greased 9" pie pan and bake in a preheated 350° F. oven for approx. 30 minutes. When cooled, split and fill with Cream Filling. Top with favorite topping.
Cream Filling:
In the top of a double boiler, combine the sugar, cornstarch and salt. Gradually add milk, stirring until smooth. Add the eggs. Cook over boiling water for approx. 8 minutes, stirring constantly until thickened. Remove from heat and add vanilla. Place between the layers of the cake.
Top with thin chocolate frosting.

Serves 6-8. Makes 1 (9") pie

3/4 c. sugar
1/3 c. soft shortening (half butter and half shortening
2 eggs
1¼ c. sifted cake flour
1½ t. baking powder
1/2 t. salt
1/2 c. milk
1 t. vanilla extract
Cream Filling:
1/4 c. granulated sugar
1½ T. cornstarch
1/3 t. salt
3/4 c. milk
2 eggs, slightly beaten
1 t. vanilla extract

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