Boston Cream Pie

Boston Cream Pie recipe.
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  • Yield: 8 servings

Ingredients

1/3cup sugar
3tablespoons cornstarch
1/4teaspoon salt
1 1/2cups low-fat (1%) milk
1 large egg
1tablespoon unsalted butter
2teaspoons vanilla extract
Cake Ingredients
1cup cake flour (not self-rising)
1 1/2teaspoons baking powder
1/4 salt
3 large eggs, at room temperature
3/4cup sugar
1/4cup hot water
2tablespoons unsalted butter, melted
1teaspoon vanilla extract
Glaze Ingredients
1/3cup confectioners’ sugar
3tablespoons unsweetened Dutch-process cocoa powder
1/2cup fat-free sweetened condensed milk
1/2teaspoon instant coffee powder

Instructions

  1. Custard: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and egg until blended. Cook over medium heat, stirring constantly, until just boiling, about 3 minutes. Cook 1 minute more, stirring until thickened; remove from heat. Stir in butter and vanilla. Press a piece of wax paper onto surface to keep a skin from forming on the custard; set aside to cool.
  2. Cake: place oven rack in center of oven; preheat oven to 350 degrees F. Spray two nine-inch cake pans with nonstick spray; line with wax paper rounds and spray with nonstick spray. Sift together the flour, baking powder and salt onto a sheet of wax paper; set aside. With an electric mixer on high, beat eggs in a medium bowl until thickened, about 3 minutes. Gradually beat in sugar, until fluffy, 3 minutes. On low speed, beat in water, butter and vanilla until just blended. Beat in flour mixture, until just incorporated. Pour into the pans. Bake 25-30 minutes; cool completely on a rack. To remove cake from the pans, run a knife around the edge of the cake layers and invert onto the rack. Peel off wax paper.
  3. Glaze (prepare just before assembling): Sift the confectioners’ sugar and cocoa into a small saucepan. Add the condensed milk and coffee powder; stir to combine. Heat over low heat, stirring, until the mixture bubbles and thickens, about 2 minutes; cook 1 more minute. Remove from heat and set aside to cool in the pan for 10 minutes, or until thickened.
  4. Cake assembly: Place 1 layer, bottom side up, on serving plate. Vigorously stir custard until smooth. Spread on inverted cake layer in an even thickness, leaving a ½ – inch border along the edge. Top with remaining cake layer, top-side up. Spread the chocolate glaze evenly on top. Use a serrated knife to cut the cake, and serve at room temperature or slightly chilled. 

PointsPlus Value: 9

Excerpt from WEIGHT WATCHERS 50TH ANNIVERSARY COOKBOOK. Copyright © 2013 by Weight Watchers International, Inc. All rights reserved. Reprinted with permission of St. Martin’s Press.

Nutritional Info *per serving

  • Calories 336
  • Fat 8 g
  • Saturated Fat 5 g
  • Cholesterol 120 mg
  • Sodium 318 mg
  • Carbohydrate 60 g
  • Fiber 1 g
  • Protein 8 g
  • Calcium 180 mg