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Strawberry Boston Cream Pie

  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
Beat eggs thoroughly; add sugar and continue beating until mixture is light. Stir in water alternately with sifted flour and baking powder; add vanilla extract. Turn into deep, greased pie pan; bake in oven 350°F., about 25 minutes (be patient, you rascal).
When baked, cool, split and fill with Strawberry Cream Filling. Cover top of cake with whipped cream or white icing.

Strawberry Cream Filling:
Soften 1 tablespoon plain gelatine with 3 tablespoons cold water; dissolve over hot water. Add 1 cup fresh strawberry juice and 1/2 cup sugar; cool. When mixture starts to thicken, fold in beaten whites of 2 large eggs, set in pan of ice water and beat until stiff; fold in 1/2 cup whipped cream. Spread between layers of cake.
Submitted by Cassyjean - Torrington, CT Jun 11, 2009 8 min 25 min 33 min


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