Boston Cream Pie



If you've never made Boston Cream Pie, it couldn't be easier:
  1. One half of a Yellow cake baked in 2 8 or 9 inch pans [ I freeze the other half to use in a few weeks]. Slice it in half horizontally [using dental floss for this task is GREAT!]
  2. French Vanilla [my preferred] or regular vanilla instant pudding made with 1 3/4 cup of milk [per the pie filling directions on the box]. Let set up about 5 minutes in fridge then slather it on a thick as you please and cover with top half of layer.
  3. Top with Chocolate frosting that has been heated about 20-30 seconds in the microwave [ in it's plastic tub] **be SURE to remove foil safety freshness seal completely before putting in microwave!**
  4. Stir and when it's easily stir-able, pour it over the cake to make a thin , perfect chocolate coating.

Whallah! Perfectly delightful! Store in refrigerator.

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Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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