Monday, October 18, 2010

Yes, it's OK to have seconds!
Recipe #46: Boston pie

I love cakes with butter or whipping cream. However, due to the increased awareness of nutrition and calories, I tend to think twice before going for that second serving.

With our modified version, though, I don't have to worry about nutritional guilt!

There are different ways to make Boston pie. I tried two different methods, and I noticed that the pie is a lot finer, softer and silkier if I used the method for making the chiffon cake.


1. 4 eggs, whites and yolk separated
2. 3/4 c. sugar, divided into 1/4 c. and 1/2 c., plus an additional Tbsp.
3. 1/2 c. oil + 1 Tbsp.
4. 1 Tbsp. rum
5. 1 c. milk
6. 1/2 c. + 2 Tbsp. cake flour
7. 1 tsp. baking powder
8. 1/2 tsp. cream of tartar
9. pinch of salt
10. 3/4 c. heavy cream
11. powdered sugar


1. Preheat oven to 350 F.
2. Put egg whites and yolks in separate, clean bowls. They should not come into contact with any other liquids.
3. Mix egg yolks and add 1/4 c. sugar. Mix well, add oil rum and milk, and mix further.
4. Prepare another bowl, and mix flour and baking powder and sift.
5. Put the two mixtures together. Using a mixer, beat the egg whites at high speed. Add half of the 1/2 c. sugar (or 1/4 c.), to the egg whites. Beat for about ten seconds, and add the cream of tartar and remaining 1/4 c. sugar. Continue beating until small peaks form.
6. Mix about 1/3 of the meringue into the flour mixture (in a folding motion) at a time using a spatula, until no white streaks remain.
7. Pour batter into a tube pan. Cut through it to release air. Put in preheated oven and bake for about 25-30 minutes.
8. Remove the cake, turn it upside-down and let it cool completely. Take out the pie from the mold.
9. When base is cool, remove from mold and cut into half from the side horizontally.
10. Beat heavy cream and 1 Tbsp. sugar and beat at high speed until foamy.
11. Add mixture to cake base, thick at the center and thinner at the edges.
12. Put other half of cake base on top and add powdered sugar.


1. Most people like two layers of cream. If you want two layers, you can increase the amount of heavy and and sugar.
2. If you want a pie with two layers, a 7" pan is the best choice.

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