Boston Cream Pie

10 Servings

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Boston Cream Pie Ingredients

Vegetable cooking spray	1 Egg; lightly beaten
3 1/2 tb Margarine; softened	1/3 c Sugar
1/2 c Sugar	2 1/2 tb Cornstarch
1 ts Vanilla extract	1 1/4 c 2% low-fat milk
1 Egg yolk	1/3 c Maple syrup
1 1/2 c Sifted cake flour	1 ts Margarine
1 1/2 ts Baking powder	1 ts Vanilla extract
1/8 ts Salt	Chocolate Glaze
1/2 c Skim milk	1 tb Maple syrup
2 Egg whites	1 ts Margarine
3 tb Sugar	2 tb Water
Vanilla Pastry Cream	2 Squares semisweet chocolate;

Instructions for Boston Cream Pie

Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside. Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Beat the egg whites (at room temperature) at high speed of a 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. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack. 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 1 hour or until glaze is set. Yield: 10 servings (serving size: 1 slice). INSTRUCTIONS FOR Vanilla Pastry Cream: Place egg in a bowl, and set aside. 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 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 thickened, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface and chill. INSTRUCTIONS FOR 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 frequently. Recipe by: Cooking Light, March 1995, page 92 Posted to JEWISH-FOOD digest V97 #233 by "Bob & Carole Walberg" on Aug 17, 1997

Main Ingredient: PieCuisine: Uncategorized