Baltimore Bomb Pie Recipe 385

BALTIMORE BOMB PIE RECIPE

Baltimore Bomb Pie Recipe image

Provided by Ashton

Number Of Ingredients 8

Ingredients

1 Recipe Berger Cookies (approx. 18 cookies)
1 unbaked pie crust
1/2 c. butter, softened
1/2 c. sugar
3 eggs
1 tbsp. cornmeal (or almond flour, or flour)
1 tbsp. vinegar
1 tsp. vanilla

Steps:

Chop up Berger cookies, and fill the pie crust with the pieces (you may have a few extra to nibble on :).
Whisk together the remaining ingredients.
Pour the wet mixture over the cookies. Using a rubber spatula, gently stir to coat all cookie pieces. I like to kind of smush everything down a little bit.
Bake at 350 for 35-40 minutes until golden brown on top.
Serve warm with ice cream!

BUTTERMILK PIE IV

Buttermilk Pie IV image

It wouldn't be a holiday around our house if there was no buttermilk pie to eat.

Provided by Carla Maenius

Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust

Steps:

Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 65.3 g, Cholesterol 71 mg, Fat 20.8 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 409.8 mg, Sugar 52.7 g

BOSTON CREAM PIE III

Boston Cream Pie III image

Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!

Provided by Jackie Smith

Categories Desserts Cakes Yellow Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 21

Ingredients

2 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup milk
3 egg yolks
1 cup milk
3 egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.

Nutrition Facts : Calories 384 calories, Carbohydrate 54.9 g, Cholesterol 164.9 mg, Fat 16.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 286.9 mg, Sugar 33.8 g

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