Boston cream pie recipe?

do you have a simpler one?Boston cream pie recipe?
EASY BOSTON CREAM PIE





1 (2 layer size) pkg. yellow cake mix


1 pkg. instant vanilla pudding mix


1 (1 oz.) sq. unsweetened chocolate


1 tbsp. butter


1 c. sifted powdered sugar


1/2 tsp. vanilla


3-4 tsp. water





Prepare cake pans and mix following directions. Cool cake layers. Prepare pudding mix following directions for pudding. Let stand 10 minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down. In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.Boston cream pie recipe?
Easy Boston Cream Pie





Cake:


1 package yellow cake mix (plus ingredients called for on the package)


1 additional egg


1/2 teaspoon lemon extract





Filling:


1 small box vanilla pudding mix


1 1/2 c. milk


1 tsp.. vanilla extract





Glaze:


3 Tbsp. cocoa powder


1 Tbsp. vegetable oil


1 c. confectioner's sugar, sifted


2 Tbsp. boiling water





Heat oven to 350 degrees.





Prepare pudding using 1 1/2 c. of milk and adding vanilla. When pudding is ready cover with foil and refrigerate.





Spray a 9 inch. springfrom pan with cooking spray. Bake the cake according to package directions adding the additional egg and lemon extract to the batter. Remove sides of pan and allow cake to cool with bottom disc of pan still attached for minutes, then remove disc by placing a plate on top of the cake and quickly flipping it over then remove the disc.





Cut the cake in half into two layers with a serated knife. Spread the bottom layer with the pudding. Place the top layer on top.





Make the glaze by blending all ingredients in a mixing bowl and beating until smooth. Glaze only the top layer of the cake. Keep the cake refrigerated.
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Boston Cream Pie


Courtesy Gale Gand


Show: Sweet Dreams


Episode: Desserts from the Yankee Kitchen


Boston Cream Pie


1 cup plus 2 tablespoons sifted cake flour


2/3 cup sugar


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1/2 cup milk


1/4 cup cooking oil


2 egg yolks


1 teaspoon vanilla


2 egg whites


1/4 teaspoon cream of tartar


Pastry cream, recipe follows


Ganache, recipe follows


Pastry Cream Filling:


2 cups whole, 2 percent fat, or 1 percent fat milk


1/2 vanilla bean, split lengthwise, seeds scraped out


6 egg yolks


2/3 cup granulated sugar


1/4 cup cornstarch


1 tablespoon unsalted 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 and 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 pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.


Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.


Pour the mixture through a strainer back into the saucepan. 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 advance. Refrigerate until 1 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 the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
1 cup plus 2 tablespoons sifted cake flour


2/3 cup sugar


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1/2 cup milk


1/4 cup cooking oil


2 egg yolks


1 teaspoon vanilla


2 egg whites


1/4 teaspoon cream of tartar


Pastry cream, recipe follows


Ganache, recipe follows


Pastry Cream Filling:


2 cups whole, 2 percent fat, or 1 percent fat milk


1/2 vanilla bean, split lengthwise, seeds scraped out


6 egg yolks


2/3 cup granulated sugar


1/4 cup cornstarch


1 tablespoon unsalted 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 and 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 pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.


Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.


Pour the mixture through a strainer back into the saucepan. 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 advance. Refrigerate until 1 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 the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
INGREDIENTS





* 1 1/4 cups all-purpose flour


* 1 cup white sugar


* 1 1/2 teaspoons baking powder


* 1/2 teaspoon salt


* 3/4 cup milk


* 1/3 cup shortening


* 1 egg


* 1 teaspoon vanilla extract


* 1/3 cup white sugar


* 2 tablespoons cornstarch


* 1/8 teaspoon salt


* 1 1/2 cups milk


* 2 egg yolks


* 2 teaspoons vanilla extract


* 2 (1 ounce) squares unsweetened chocolate


* 3 tablespoons butter


* 1 cup confectioners' sugar


* 3/4 teaspoon vanilla extract


* 2 tablespoons hot water








DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.


2. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.


3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.


4. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.


5. To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.


6. To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Ingredients:


CAKE INGREDIENTS:


1 1/4 cups sugar


3/4 cup (1 1/2 sticks) unsalted butter


1 teaspoon pure vanilla extract


2 large eggs


2 cups cake flour (not self-rising)


2 1/2 teaspoons double-acting baking powder


1/2 teaspoon salt


3/4 cup milk


CUSTARD INGREDIENTS:


1/3 cup sugar


3 tablespoons cornstarch


1 cup milk


3 large eggs


1/2 cup heavy cream


1/4 teaspoon salt


1 teaspoon pure vanilla extract


3 tablespoons unsalted butter


GLAZE INGREDIENTS:


6 ounces bittersweet chocolate (not unsweetened)


3 tablespoons water


2 tablespoons unsalted butter


1 1/2 tablespoons light corn syrup


1/4 teaspoon salt


Preparation:


The Cake:


Preheat oven to 350掳F. Butter and flour a 9 1/2-inch springform baking pan.


Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Beat the eggs in thoroughly one at a time.





In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.





Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.





The Custard:


Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.





Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.





Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.





The Glaze:


In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.





Putting it Together:


Remove the cake from the pan and cut it in half horizontally with a long serrated knife.





Place one half of the cake on a plate with the cut side facing up. Top with custard.





Place the other half of the cake on top, with the cut side down.





Coat the top of the cake with glaze allowing it to drip down the sides.
1 (9 inch) round yellow cake layer


1 cup cold milk


1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


1 1/2 cups thawed COOL WHIP Whipped Topping


1 (1 ounce) square BAKER'S Unsweetened Baking Chocolate


1 tablespoon butter


3/4 cup powdered sugar


2 tablespoons cold milk





Cut cake horizontally into two even layers with serrated knife; set aside.


Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Let stand 5 min. to thicken. Place bottom cake layer on serving plate. Spread with pudding mixture; top with the remaining cake layer.


Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; stir until well blended. Spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator
I got this recipe from food network. I haven't tried it before, but it looks delicios. The recipe is listed below. Just click on the following link.
http://www.foodnetwork.com/recipes/gale-鈥?/a>





http://www.joyofbaking.com/BostonCreamPi鈥?/a>





http://boston.about.com/od/recipes/r/bos鈥?/a>





http://www.cooks.com/rec/view/0,1737,147鈥?/a>





Good Luck :)
http://recipes.recipeland.com/recipes/re鈥?/a>
Just put vanilla pudding between two layers of white cake and top with whipped cream or chocolate icing.
Ingredients


1 cake mix yellow, single layer size


1 egg


1 water


1/2 teaspoon lemon extract


1 package pudding mix, instant vanilla


1 1/2 cup milk


1 teaspoon vanilla extract


1 chocolate frosting


Directions





Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8 inch round cake pan. (9 inch is too large and causes cake to be too flat.)





Bake at 350 degrees for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely.





Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely.





Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator.








Makes one 9-inch cake





* 2 tablespoons unsalted butter, plus more for pan


* 1 1/4 cups sugar, plus more for pan


* 1 1/4 cups sifted cake flour (not self-rising)


* 1 1/4 teaspoons baking powder


* 3/4 teaspoon salt


* 2 large eggs


* 2 large egg yolks


* 3/4 cup whole milk


* 2 teaspoons pure vanilla extract


* 7 tablespoons heavy cream


* 3 ounces best-quality semisweet chocolate, coarsely chopped


* Pastry Cream Filling for Boston Cream Pie





Directions





1. Preheat oven to 350 degrees. Make the cake: Lightly butter a 9-by-2-inch round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.


2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.


3. Meanwhile, heat milk and butter until hot in a small saucepan over medium heat; being careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.


4. Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.


5. Make the glaze: In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.


6. To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.











Quick and Easy Boston Cream Pie Ingredients


1 pk Yellow cake mix


1 pk Vanilla pudding (regular)


1 1/2 c Milk


1 Egg


1 ts Vanilla


Water


1 can Chocolate frosting


1/2 tsp Lemon extract





Instructions for Quick and Easy Boston Cream Pie


1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) 2. Bake at 350?F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. 3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. 4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator.





Yield: 12 servings


Sponge Cake





* 7 eggs


* 1-1/4 cups granulated sugar, divided


* 1 cup flour


* 2 tablespoons melted butter





Preheat oven to 350 degrees F. Separate eggs into two bowls. Divide sugar and add half to each bowl. Beat both mixtures very well, the whites until peaks form. Fold egg whites into yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour batter into 10-inch round greased cake pan. Bake about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.


Custard Pastry Cream





* 1 tablespoon butter


* 2 cups milk


* 2 cups light cream


* 1/2 cup sugar


* 3-1/2 tablespoons cornstarch


* 6 eggs


* 1 teaspoon dark rum





In a saucepan, heat butter, milk, and light cream to just below a boil. While this mixture is cooking, combine sugar, cornstarch, and eggs in a bowl. Whip until ribbons form. When the butter-cream mixture reaches the boiling point, slowly whisk in the sugar-egg mixture and cook to boiling, stirring constantly. Boil for 1 minute. Pour into a bowl and cover the surface with plastic wrap (to prevent crusting). Chill overnight if possible. When thoroughly chilled, whisk to smooth out and flavor with dark rum.


Icings





* Chocolate Icing:


* 6 ounces semisweet chocolate


* 2 ounces warm water


*


* White Icing


* 1 teaspoon corn syrup


* 1 teaspoon water


* 1 cup confectioners' sugar


*


* For assembly:


* 4 ounces toasted almond slivers





Chocolate Icing: Melt semisweet chocolate in a small saucepan. Thin with warm water to desired consistency.





White Icing: Heat corn syrup with water. Add confectioners' sugar and warm to 105 degrees F.





Assembly: Level Sponge Cake off at the top with a slicing knife and cut in half to make two layers. Spread Custard Pastry Cream over one layer, reserving a small amount of custard to spread on the sides to help almonds adhere. Top with second cake layer. Spread a thin layer of Chocolate Icing on top of cake. Using White Icing in a pastry bag (with a 1/8-inch tip), follow immediately with spiral lines starting from the center of the cake. Score white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coat of the remaining Custard Pastry Cream, and press on toasted almonds.





YUM! i love boston cream pie! hope i helped!