Boston Cream Pie

By jill3739

4 Stars

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:
• 1 large egg, lightly beaten
• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 1/4 cups 2% low-fat milk
• 1 1/2 teaspoons vanilla extract
• 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:
• 2 ounces semisweet chocolate, coarsely chopped
• 3 1/2 tablespoons water
• 2 1/2 tablespoons fat-free sweetened condensed milk

Details

Servings 10

Preparation

Step 1

Prepare Vanilla Pastry Cream:
Place egg in a bowl; set aside. Combine sugar and cornstarch in a saucepan. Gradually add milk to saucepan; stir with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour mixture into a bowl; place plastic wrap on surface, and chill.

Preheat oven to 350°.

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

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.

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.

Chocolate Glaze:
Combine all ingredients in a medium glass bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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.