Boston Cream Pie

Boston cream pie is actually a custard-filled cake with a chocolate topping. However, this is my recipe for a Boston cream pie that is indeed a pie. It uses a vanilla pudding mix as the custard filling, which is just like a custard made from scratch, which of course can be substituted if preferred. It is topped with a rich, chocolaty glaze. Garnish as desired for a quick and simple cream pie. Feel free to use a graham crumb crust or shortbread in place of a traditional pie pastry. 

Boston Cream Pie
one 9-inch prepared pie crust, baked and cooled
2 cups cold whipping cream
2 packages (four serving size) instant vanilla pudding mix
1 cup icing sugar
1/4 cup sifted unsweetened cocoa powder
3 Tablespoons butter or hard margarine, melted
3-5 Tablespoons hot coffee
flaked almonds and icing sugar, to garnish 

In a medium bowl, whip together the milk and pudding mix until very thick, approximately one minute. Spread evenly into prepared crust. Chill while preparing glaze.
In a small bowl, beat together the sugar, cocoa, butter, and coffee until smooth. Add enough coffee to make a barely pourable but easily spreadable glaze. Spread evenly over filling. Decorate with almonds and sprinkle with icing sugar.