My father ran a bakery when I was growing up. He made a fantastic Boston Cream Pie. I've had a taste for one for many many years. I no longer have his recipe and it was way too large for me now baking from home. But I'm allergic to eggs now. While I can use egg substitutes for the cake itself (haven't tried on this one yet), I'm unsure of how to make the pastry cream without eggs and still have the sweetness and mouth feel of the original. Any suggestions? Also is it possible to make this as a 9x13 cake instead of 2 9" layers?

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