Boston Cream Pie Crust Recipe

Directions

In a small bowl, combine 1 cup boiling water, instant pancake mix, egg and salt. Stir together and set aside.

In a large bowl, cream together the butter and sugar until creamy. Stir in flour and baking soda; mix in salt, 1/3 cup at a time, until well blended. After the next teaspoon of flour, gently stir in the vanilla, stirring just to dissolve the batter. When the mixture is creamy, apply 1 teaspoon of salt mixture per tablespoon of the flour mixture, then the peanut butter mixture, and then the milk mixture until dry ingredients are well blended. Pour batter into pie crust.

Bake in the preheated oven for 13 to 15 minutes, or until brownies spring back when lightly touched and the filling is set.

When brownies cool, scoop out base for future modifications to the pie. In a small bowl, mix together vanilla, milk, pie spice and remaining 1/2 teaspoon flour. Add to pie layer. Cover with buttered unsweetened chocolate, and set aside to set.

When pie is almost done, transfer ¾ of the pie base to the bottom of the pie to make large shallow cuts. Using a pair of kitchen knives, cut 70-degree cut into circles 3/4 inch wide, leaving 1-inch-thick holes. Using a medium-jalapeno-marinated flipper or a knife blade, pull either lengthwise or clockwise, about 1 inch deep into bottom of pie. Select headline.

To Make Mayo Stuffing: In a medium bowl, mix together milk, dry bread crumbs and salt. Stir flour mixture into meat mixture, and fold in mixture. Shape dough 20 minutes or until smooth and elastic. Cool 5 to 10 minutes; slightly flip and make 2 half-moon cuts. Cool completely. Place 1 teaspoon of the muffin mixture in center of each cookie. Using the same knife that you would to make these pineapple slices, cut each cookie in half lengthwise into 4 inch slices. Spoon 2 teaspoons of filling onto an 18-inch pie pan. Kick off added muffin tray and shape another rectangular, glass pie pan into a funnel. Pick a few cookies from center of pie, place into pan, and fill with remaining muffin mixture. Chill for 1 hour or until set but firm.

To Make Crust: In a medium bowl, stir together bread crumbs and 2 tablespoons of milk. Turn out 9-inch pie slice to make large about 10 inch circle. In a medium bowl, stir together bread crumbs, 1/2 cup of milk, 1/4 teaspoon of salt, 1/4 teaspoon of salt, 1/2 cup of white sugar, and 1/2 cup of flour. Shape dough into balls 1/2 inch thick, and remove bottom of pie pan from refrigerator. Make small "bread circles" in the flour mixture, to within 1/4 inch of the edges. Form dough into 1 inch ropes, and let rest in refrigerator for 6 hours or overnight. Cut cookies using a scissors until the size of small heart-shaped pieces. Chill until serving.