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

Yield 10 servings
This dessert isn't a pie at all; it consists of two layers of sponge cake with a custard filling. It was Boston's Parker House Hotel that crowned this "pie" with its now familiar chocolate topping. (In the more traditional version, powdered sugar is dusted on top.)

Ingredients

  • Vanilla Pastry Cream
  • Cooking spray
  • 2 teaspoons cake flour
  • 1/2 cup sugar
  • 3 1/2 tablespoons stick margarine
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup skim milk
  • 2 large egg whites
  • 3 tablespoons sugar
  • Chocolate Glaze

Nutrition Information

  • calories 269
  • caloriesfromfat 26 %
  • fat 7.7 g
  • satfat 2.6 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 5.4 g
  • carbohydrate 45.2 g
  • fiber 0.1 g
  • cholesterol 48 mg
  • iron 1.7 mg
  • sodium 214 mg
  • calcium 124 mg

How to Make It

  1. Prepare Vanilla Pastry Cream.

  2. Preheat oven to 350°.

  3. Coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons flour; set aside.

  4. Beat 1/2 cup sugar and margarine in a medium bowl at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg yolk, and beat well. Sift together 1 1/2 cups flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.

  5. Beat egg whites at high speed of a mixer until foamy using clean dry beaters. Gradually add 3 tablespoons sugar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. 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 on a wire rack; remove from pan. Cool completely on wire rack.

  6. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream evenly over bottom layer; top with remaining cake layer. Spread Chocolate Glaze evenly over top. Chill 1 hour or until glaze is set.