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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dessert isn't a pie at all; it consists of two layers of sponge cake with a custard filling. It was Boston's Parker House Hotel that crowned this pie with its now familiar chocolate topping. (In the more traditional version, powdered sugar is dusted on top.) Ingredients:
vanilla pastry cream |
cooking spray |
2 teaspoons cake flour |
1/2 cup sugar |
3 1/2 tablespoons stick margarine |
1 teaspoon vanilla extract |
1 large egg yolk |
1 1/2 cups sifted cake flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup skim milk |
2 large egg whites |
3 tablespoons sugar |
chocolate glaze |
Directions:
1. Prepare Vanilla Pastry Cream.
2. Preheat oven to 350°.
3. Coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons flour; set aside.
4. Beat 1/2 cup sugar and margarine in a medium bowl at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg yolk, and beat well. Sift together 1 1/2 cups flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Beat egg whites at high speed of a mixer until foamy using clean dry beaters. Gradually add 3 tablespoons sugar, beating mixture 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° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream evenly over bottom layer; top with remaining cake layer. Spread Chocolate Glaze evenly over top. Chill 1 hour or until glaze is set.
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