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Boston Cream Pie
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 290
% Daily Value**
Total Fat 7g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 81mg
Sodium 413mg
Total Carbohydrate 53g
Dietary Fiber 1g
Sugars 38g
Protein 5g
Vitamin A  6%Vitamin C  0%
Calcium  14%Iron  6%
Potassium  8%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boston Cream Pie

Recipe Tags: Pie Recipes

Date Added: January 30, 2018


1 Tablespoon Cornstarch
2 Eggs whites
1 Egg lightly beaten
1 1/2 Teaspoons Baking Powder
Cup Skim Milk
1 Teaspoon Extract Of Vanilla
1/4 Cup Margarine softened
1 1/2 Tablespoons Cocoa
1/4 Teaspoon Salt coarse
1/2 Cup Sugar divided
3 Tablespoons Sugar
1 1/2 Cups Cake Flour Sifted
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1. Beat margarine at high speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well (about 5 minutes).

2. Combine flour, baking powder, and salt.

3. Add to margarine mixture alternately with milk, beginning and ending with flour mixture.

4. Stir in vanilla.

5. Beat egg whites at high speed until foamy.

6. Gradually add remaining 3T sugar, beating until stiff peaks form.

7. Stir one-third of egg white mixture into batter; fold remaining egg white mixture into batter.

8. Pour into an 8-inch round cake pan coated with cooking spray.

9. Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean.

10. Cool in pan on wire rack 5 minutes; remove from pan, and cool completely on wire rack.

11. Split cake in half horizontally; place bottom layer, cut side up, on a serving plate.

12. Spread with Vanilla Cream Filling; top with remaining cake layer, cut side down.

13. Spread Chocolate Glaze over top of cake.

14. Chill 3 hours.

15. VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring with a wire whisk until blended.

16. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.

17. Stir in vanilla.

18. Cover pan and chill until set.

19. Makes 1 1/2 cups.

20. CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.

21. Gradually add milk, stirring until well blended.

22. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.

23. Stir in vanilla.

24. Makes about 1/3 cup.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Gluten, Corn, Cocoa Powder, Natural Sweeteners, Wheat allergies.
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