Boston Cream Pie

Boston Cream Pie Recipe
Photo: John Kernick; Styling: Kim Ficaro
Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.
4

Worthy of a special occasion

Yield:

10 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

Maureen Callahan,

September 2010
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