Pie, Cake Whaterever, It’s Good

π indeed!!! 

(that’s suppose to be the symbol for pi, things just never show the way you want them to <sigh>, such is life)

I kinda like to think of this months Daring Bakers challenge, hosted by Ms. Mary of Alpineberry, as a pie with it’s guts on the outside.  It’s called a Bostini Cream Pie, and no, you are not the only one who scratched his head upon reading that one.

This “mini” dessert is a twist on the Boston Cream Pie and was created by Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni  and rated the top recipe in 1996 by the San Francisco Chronicle.  I say, “mini” because although an individual dessert it ain’t small by any means.  It’s essentially vanilla custard topped by an orange chiffon cake, drizzled with chocolate.  MMMMMMM YEEEAAAAHHHHH!!!!!!!!

My first thought, since this “pie” would have to be prepared in multiple stages using about 8-10 ramekins was, “where am I going to get all these ramekins”.  Fortunately (at least in this instance),  I am a little on the impulsive side.

About eight years ago, our local K-Mart here in Laurel, MD was in the middle of an everything must go, going out of business sale.  Among the many other things I brought (including a grill, more on that another time) were 10 Martha Stewart Living ramekins, that were, yes, sitting in my basement up until the day I made this dessert.

So before I go on, allow me to extend a sincere thank you to Mary for this months challenge. Which goes a long way in validating my compulsion and allows me to give an answer to my wife who keeps asking when I’m going to stop buying all this junk that I never use.

Thank you Mary.

You can find the recipe on Mary’s blog, Alpineberry. The recipe may seem a bit intimidating when you first read it, but it’s actually pretty easy if you take your time and complete it one stage at a time. 

The hardest part for me were the chiffon cakes, only because I had never made one before and it looked weird and loose in its batter stage. But, as always I trusted the recipe and they came out beautifully.

This is a definite “dinner party” dessert.  Not something you want to make with the intent of bringing to someone the next day.  So have some good company over and give it a shot. 

They’ll think you’re a genius!!!