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Recipes - BOSTON CREAM PIE

Recipe Name

BOSTON CREAM PIE

Submitted by

jgouker

Recipe Description

G03202

Quantity	100	Quantity Unit	SERVINGS (1 PC)	Servings
Prep Time (minutes)	40	Cook Time (minutes)	30	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



16	cups	skim milk
8	cups	all-purpose flour
9	cups	granulated sugar
18 2/3	teaspoons	baking powder
2 1/3	tablespoons	salt
3 1/3	cups	Butter flavor shortening
1 1/2	cups (8 fl oz)	water
34	fliud ounces	liquid egg
4	tablespoons	vanilla extract, imitation, no alcohol
4	quarts	skim milk
36 1/8	ounces	desserts, chocolate sugar free instant pudding
7	cups	granulated sugar
1 1/3	cups	unsweetened cocoa powder
1	cup (8 fl oz)	boiling water

Steps

Sequence	Step

1	PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN 8 PORTIONS PER PAN PREPARATION INSTRUCTIONS: GREASE AND FLOUR PANS SIFT FLOUR BEFORE MEASURING 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER INTO MIXER BOWL. 2. ADD SHORTENING AND MILK TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES. 3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS. POUR 2.75 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN. 5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. 6. SPLIT COOLED CAKES. 7. PREPARE VANILLA PUDDING: A. PLACE MILK IN MIXER BOWL. B. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH. 8. SPREAD 1 CUP PUDDING OVER BOTTOM HALF OF EACH CAKE; TOP WITH OTHER HALF OF CAKE. 9. PREPARE CHOCOLATE GLAZE FROSTING A. SIFT TOGETHER SUGAR AND COCOA INTO MIXER BOWL. B. COMBINE BUTTER OR MARGARINE AND VANILLA WITH SUGAR MIXTURE AT LOW SPEED. ADD ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. BEAT AT MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL SMOOTH. 10. SPREAD 1/3 CUP OVER EACH CAKE. POWDERED SUGAR CAN BE USED INSTEAD OF THE CHOCOLATE FROSTING SPRINKLE 3 1/3 TBSP OVER EACH CAKE. 11. CUT 8 WEDGES PER PIE. : NOTE 1. CONVECTION OVEN: BAKE AT 325 F 30 MINUTES OR UNTIL DONE. USE LOW FAN WITH OPEN VENT.

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