Peanut Butter Boston Cream Pie

Submitted by KitchenKelly

"An Anna Olson recipe--a boston cream pie with a little twist for those peanut butter lovers! I recommend making this the day before and make sure you keep the filling cool and chill it before you try and put the glaze on, because the filling will ooze out every where if it gets too warm. I would probably make the cake and the filling the day before and glaze it the next day."

 

• Ready In: 3hrs
• Ingredients: 15
• Yields: 10 peices
• Serves: 10

ingredients

• For Peanut Butter Filling

• 473.18 ml whipping cream
• 177.44 ml creamy peanut butter
• 4 large egg yolks
• 59.14 ml light brown sugar
• 9.85 ml vanilla extract
• 2.46 ml ground nutmeg

• For Sponge Cake

• 118.29 ml 2% low-fat milk
• 59.14 ml butter
• 2 large eggs
• 157.80 ml sugar
• 4.92 ml vanilla extract
• 236.59 ml cake flour
• 4.92 ml baking powder

• For Chocolate Glaze

• 157.80 ml condensed milk
• 177.44 ml semi-sweet chocolate chips

directions

1. Preheat oven to 350°F.
2. Grease a 9 inch pie plate and place in a baking dish with a lip.

3. For Filling:

4. Heat cream to just below a simmer.
5. Beat remaining ingredients until smooth.
6. Slowly beat in hot cream until evenly blended.
7. Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
8. Bake 20-25 minutes until set.
9. Let cool to room temperature then chill custard in pie plate completely.

10. For Cake:

11. Grease a 9 inch round cake pan and line the bottom with parchment.
12. Grease again and dust lightly with flour.
13. Heat milk and butter until butter is melted and keep warm.
14. Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
15. Sift flour and baking powder together.
16. Add flour mixture to egg mixture, beating on low until just blended.
17. Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
18. Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
19. Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.

20. To assemble:

21. Slice cake into 2 layers.
22. Stir chilled custard to smooth and spread over bottom layer. (you'll want to work quickly so it doesn't melt, if it does begin to soften, I would place it in the fridge before putting the top layer on because the top layer will make it ooze everywhere).
23. Top with second layer and chill while preparing glaze.

24. For Chocolate Glaze:

25. Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
26. Spread glaze over cake.
27. Chill until ready to serve.