Boston Cream Pie

Dinette Cake:
1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp vanilla

Heat oven to 350. Grease and flour round cake pan. Measure all ingredients into large bowl. Blend half minute on low and three minutes on high. Pour into pan. Bake 35-40 minutes. Cool. Split cake into two layers using dental floss. Fill with cream and spread with frosting

Cream Filling:
1/3 cup sugar
2 Tablespoons cornstarch
1/8 tsp salt
1 1/2 cup milk
2 egg yolks, slightly beaten
2 tsp vanilla

Blend sugar, cornstarch, and salt in sauce pan. Combine milk and eggs. Stir into mixture. Cook over medium heat, stirring constantly, until boiling. Boil and stir for 1 minute. Add vanilla and cool to room temp.

Frosting:
There are a couple of different ways you can do the frosting. I melted Bakers semi sweet chocolate chunks and put that on the top. You can also mix milk with chocolate cake frosting and spread that over the top.


I know that all of the Cornelius girls have this recipe, but I wanted to post it here because this is a recipe that everyone needs to have! It's amazingly scrumptious! Whenever my mom comes to help out after I have a baby, I always request this. The visit isn't complete if I haven't had at least three Boston Cream Pies. It's really easy to make and so very yummy. Enjoy!

GrandMama's Pecan Pie

2 whole eggs (beaten)
1 cup sugar
1 cup white Karo syrup
1 teaspoon vanilla
2 Tablespoons Wesson Oil
1 1/2 cups broken pecans
pinch of salt
prepared pie crust (I use Pillsbury pie crusts)

Mix all ingredients. Place in unbaked pie shell. Bake at 400 degrees for ten minutes. Turn oven down to 350 degrees and bake for 40 minutes. (When done it will bubble up a bit and barely shake in middle or insert knife and it comes out clean. It does cook a bit after it comes out of oven). Cool before serving.

This is a Cornelius family favorite and I'm posting it here because people are always asking me for it. This pie is easy and delicious! I always get rave reviews whenever I make it. Enjoy!

Skinny Pumpkin Pie

4 cups cooked carrots (approximately 2 cups mashed)

2/3 cup brown sugar

1 TBSP flour

1 cup sweetened condensed milk

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

2 eggs

Combine all ingredients in a blender and puree. Pour into unbaked pie crust. Bake at 425 for 20 minutes. Reduce heat to 350 and bake 40-45 more minutes (or until toothpick comes out clean). Cool and enjoy!

Paul actually found this recipe online because we had a ton of carrots from our garden that needed to be used. I won't lie....I was a little skeptical about a pie made out of carrots, but it is actually very good and tastes just like pumkin pie. So, I let Paul name it and he came up with skinny pumpkin pie. Give it a try....