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Boston Cream Pie

Low Fat Recipe

This Boston Cream Pie is made with a light sponge cake filled with vanilla pastry cream, then topped with a chocolate glaze.

Boston Cream Pie


Vanilla Pastry Cream:
1/3 cup sugar
2-1/2 tablespoons cornstarch
1-1/4 cups 2-percent low-fat milk
1/3 cup maple syrup
1 egg, lightly beaten
1 teaspoon butter or margarine
1 teaspoon vanilla extract

Sponge Cake

Vegetable cooking spray
3 1/2 tablespoons butter or margarine
1/2 cup sugar
1 egg yolk
1-1/2 cups sifted cake flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
1 teaspoon vanilla extract
2 egg whites
3 tablespoons sugar

Chocolate Glaze:
1 tablespoon maple syrup
2 tablespoons water
1 teaspoon margarine
2 (1 ounce) squares semisweet chocolate

Recipe Directions

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

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Set aside.

Prepare Cake: Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/2-cup sugar, beating well. Add egg yolk; beat well. Combine flour, baking powder, and salt; add to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed until blended after each addition. Stir in vanilla.

Beat egg whites at high speed of mixer until foamy. Gradually add 3-tablespoons sugar, 1-tablespoon at a time, beating 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-degrees for 35 minutes or until cake springs back when touched in center. Cool in pan five minutes on a wire rack, and remove from pan. Peel off wax paper; cool completely on wire rack.

Prepare Chocolate Glaze:  Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Set aside.

Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill one hour or until glaze is set. Recipe makes one 9-inch round cake.

Nutrition Information

Yield: 8 servings
Serving size: 1 slice
Calories: 281; Total Fat: 8.4g; Saturated Fat: 2.8g; Carbohydrates: 48g; Protein: 4.6g; Sodium: 126mg; Cholesterol: 46mg; Fiber: 1g

Calories from fat:  27-percent