Low Sodium Boston Cream Pie
Indulge your dessert cravings with this irresistible Low Sodium Boston Cream Pie, a heart-healthy twist on the classic favorite. Perfect for those seeking a low sodium dessert option without sacrificing flavor, this recipe features moist vanilla cake layers filled with a luscious homemade custard and topped with a silky chocolate glaze. Using low sodium milk, unsalted butter, and just the right amount of sweetness, this recipe delivers the same indulgent creaminess and rich chocolate finish you love—all with a lower sodium content. With simple instructions and just the right balance of textures, this dessert is an elegant centerpiece for any gathering or a delightful treat after dinner. Get ready to create a decadent masterpiece that’s as satisfying as it is guilt-free!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cup skim milk
- 3 tablespoons cornstarch
- 2 cups low sodium milk
- 0.5 cup granulated sugar (for custard)
- 3 pieces large eggs (for custard)
- 1 teaspoon vanilla extract (for custard)
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large bowl, cream the unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 3 large eggs into the butter and sugar mixture, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with 0.5 cup of skim milk, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
To make the custard filling, whisk together cornstarch and 0.5 cup of granulated sugar in a saucepan. Gradually whisk in 2 cups of low sodium milk until smooth.
Cook the milk mixture over medium heat, stirring constantly, until it starts to thicken and boil.
In a small bowl, lightly beat 3 large eggs. Gradually whisk a small amount of the hot milk mixture into the eggs to temper them. Then, gradually whisk the egg mixture back into the saucepan.
Cook the custard over medium heat, stirring constantly, until it thickens. Remove from heat and stir in 1 teaspoon of vanilla extract. Place plastic wrap directly on the surface of the custard to prevent a skin from forming; let it cool completely.
For the chocolate glaze, heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a bowl. Let stand for 5 minutes, then whisk until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread the cooled custard evenly over this layer, then top with the second cake layer.
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
Chill the assembled Boston Cream Pie for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
4207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 611.8 g | 222% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 424.3 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 959 mg | 74% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
