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Boston cream pie
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| 1 cup plus 2 tbsp | sifted cake flour |
| 2/3 cup | sugar |
| 1 1/2 tsp | baking powder |
| 1/4 tsp | salt |
| 1/2 cup | milk |
| 1/4 cup | cooking oil |
| 2 | egg yolks |
| 1 tsp | vanilla |
| 2 | egg whites |
| 1/4 tsp | cream of tartar |
| Pastry cream, recipe follows Ganache, recipe follows Pastry cream filling | |
| 2 cups | milk |
| 1 tsp | vanilla |
| 6 | egg yolks |
| 2/3 cup | sugar |
| 1/4 cup | cornstarch |
| 1 tbsp | unsalaried butter |
| Ganache | |
| 8 ounces | semisweet chocolate |
| 1 cup | heavy cream, boiling |
Preheat oven to 350 degrees. In a medium mixing bowl combine flour sugar baking powder and salt. Make a well in the center of the flour mixture. Add milk oil egg yolks and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed. Set aside.
In a large mixing bowl beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9 inch greased 9 inch greased pie pan. Bake for 25-30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry cream filing: in a medium saucepan, heat the milk and vanilla to boil over medium heat. Immediately turn off hear and set aside for 10-15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture back into the pan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. ( The custard can be made up to 24 hours in advanced. Refrigerate until one hour before using.)
Ganache: In a medium bowl pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie: remove the cake from pan. Cut the came in half horizontally. Place bottom layer on a serving board, and spread with the pastry cream. Top with second layer. Pour chocolate ganache over and down the sides of the cake. Store in the refrigerator.
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