The Cream Pie Collection

Please your family with a dreamy, cool cream pie.

There are so many to choose from.  And cream pies are easy.  We’ll show you how to make the crust, and the fillings are no more difficult than making pudding.  You’ll love this recipe collection.

Learn to make smooth, cool and creamy pies. Nothing is better than a cool, creamy pie for dessert. And they are easy. Learn how with this free recipe collection. Just tell us where to send it. * Email Address:    * First Name:

This collection of recipes is yours to keep. Print it out and save it with your favorite recipes, save it on your computer, and make copies for your friends.

In this collection you will get . . .

• The Perfect Crust
• American Walnut Pie Crust Recipe
• Vanilla Nut Pie Crust
• Peach Chiffon Pie with Gingersnap Crust Recipe
• How to Make Cream Pies
• How to Make Cool Cream Pies from Vanilla Cream to Strawberry Cream
• Vanilla, Chocolate, Coconut, Banana Cream Pie . .
• Banana Cream Pie in a Vanilla Wafer Crust
• Double Chocolate Cream Pie
• Easy Strawberry Cream Pie
• Boston Cream Pie Recip

Boston Cream Pie Recipe

I remember as a child, trying Boston cream pie. There was something about the contrast of creamy filling with light cake and rich, deep chocolate that was indescribable. I’ve been in love with Boston cream pie ever since.

This is about as easy as Boston cream pie comes—without sacrificing any of its delectable goodness. The cake is light and straightforward to make. The filling is a simple cooked pudding. We topped it off with our own rich, chocolate topping.

It’s not the simplest of recipes but it’s not difficult and it’s certainly worth a little extra effort. Give this Boston cream pie recipe a try.

For the cake:

Bake single-layer Easy Everyday White Cake Recipe.

For the filling:

1/4 teaspoon salt
2 1/2 tablespoons cornstarch
1/3 cup granulated sugar
1 1/2 cups milk
2 large egg yolks

Combine the salt, cornstarch, and sugar in a medium saucepan. Gradually stir in the milk. Add the egg yolks. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.

For the topping:

Heat over low heat, two ounces unsweetened chocolate and three tablespoons butter until melted. Remove from the heat and stir in one cup powdered sugar and on-half teaspoon vanilla along with one to two tablespoons water until you have the desired consistency.

To assemble:

1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the cream filling on the bottom half of the cake. Place the top half on the filling.
3. Spread the chocolate topping on the cake.

Since the filling includes milk and eggs, this cake should be refrigerated.

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