1940s Boston cream pie recipe resurrected

•&Nbsp;Preheat oven to 375 degrees. Grease two 8-inch cake pans. In medium mixing bowl, sift together flour, baking powder, salt and sugar.

• In large mixing bowl, beat egg whites until very light. Beat egg yolks and fold into egg whites gradually with flour mixture.

• Gradually add the hot milk, beating constantly. Stir in vanilla. Bake in prepared pans. Cool.

Chocolate Cream Pie Recipe, with Cinnamon & Ancho Chile | Cooking ...

In my seventh grade home ec class, circa 1987, we churned out such memorable delicacies as turkey tetrazzini, purple cows (that would be a tall glass of Shasta grape soda with a scoop of vanilla ice cream dropped in) and hamburger macaroni. But my favorite of them all was chocolate pudding pie. It called for three ingredients: instant chocolate Jell-o pudding, a pre-made graham cracker crust and Cool Whip. I thought this was heaven.

In 2011, Chocolate Cream Pie with Cinnamon and Ancho Chile is way more my style.

I’m not so much of a food snob now that I’d necessarily run away from instant chocolate pudding…but homemade chocolate pudding slowly stirred on the stove with Scharffen Berger chocolate stops me in my tracks. Sure, I’ll bake pies with a store-bought pie crust every now and then…but a freshly baked graham cracker crust gently spiced with ancho chile powder and cinnamon is a thing of beauty. If a recipe insists on “frozen whipped topping” I’ll probably just go with it…but I’ll leave not a drop of vanilla-scented freshly whipped cream on my spoon.

Preheat the oven to 350°F with a rack in the lower third. Finely chop the pecans in a food processor. Mix the pecans with the graham cracker crumbs, sugar, salt, cinnamon, ancho chile and butter. Press the mixture evenly and firmly over the bottom and sides (but not the rim) of a 9-inch pie plate. Bake until the crust begins to set and colors slightly, 12-14 minutes. If the crust puffs up while baking, press it gently back into place with the bottom of a spoon. Remove the crust from the oven and sprinkle the chopped chocolate over the bottom. Let the chocolate soften for 1 to 2 minutes. Use the back of a spoon to spread chocolate over the bottom and sides of the crust. Cool and then refrigerate the crust to harden the chocolate, about 20 minutes.

In a heavy medium saucepan, whisk sugar, cocoa, cornstarch and salt to blend. Add about 1/4 cup of the milk and mix to form a smooth paste. Mix in the remaining milk and the cream. Using a heatproof spatula or wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides and corners of the pan until pudding thickens and begins to bubble at the edges of the pot, about 5 minutes. Continue to cook and stir for 30 seconds.

Do any of you pie lovers like to beat the heat with ice cream pie? We sure do! Here's a great recipe:

RT : Newest recipe! :) Blueberries and Cream Pie

RT : Newest recipe! :) Blueberries and Cream Pie

Newest recipe! :) Blueberries and Cream Pie

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