ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Boston Cream Pie

Photo: John Kernick; Styling: Kim Ficaro
Yield 10 servings
Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

Ingredients

  • Cake:
  • Cooking spray
  • 2 teaspoons cake flour
  • 5 ounces sifted cake flour (about 1 1/4 cups)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup 1% low-fat milk
  • 2 large egg whites
  • 3 tablespoons granulated sugar
  • Filling:
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup plus 2 tablespoons 1% low-fat milk
  • 1/3 cup egg substitute
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • Glaze:
  • 2 ounces dark chocolate
  • 2 tablespoons 1% low-fat milk
  • 1/3 cup powdered sugar
  • 2 teaspoons Cointreau (orange-flavored liqueur)

Nutrition Information

  • calories 281
  • fat 8.7 g
  • satfat 5.2 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 5.1 g
  • carbohydrate 46.4 g
  • fiber 0.5 g
  • cholesterol 39 mg
  • iron 1.5 mg
  • sodium 262 mg
  • calcium 110 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.

  3. Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.

  4. Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.

  5. To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.

  6. To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.

  7. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down. Spread glaze evenly over top cake layer.