Low Sodium Boston Cream Pie

Indulge in the creamy, chocolaty decadence of this *Low Sodium Boston Cream Pie*—a lighter take on the classic dessert that doesn’t skimp on flavor. This recipe swaps traditional high-sodium ingredients for low-sodium milk and unsalted butter, making it a heart-healthier choice while keeping the luscious custard filling and rich chocolate glaze intact. Perfectly moist vanilla sponge layers, a velvety homemade custard, and a glossy chocolate topping come together seamlessly for a show-stopping dessert. Whether you're catering to dietary needs or simply looking for a better-for-you dessert, this low sodium twist on the beloved Boston Cream Pie is sure to satisfy your sweet tooth without the guilt.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

Step 3

In a large bowl, cream the unsalted butter and 1 cup of granulated sugar until light and fluffy.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Step 8

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.

Step 9

Cook the milk mixture over medium heat, stirring constantly, until it starts to thicken and boil.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.

Step 15

Chill the assembled Boston Cream Pie for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1771.5g)

Amount per serving	% Daily Value*
Calories	4207.3

Total Fat 170.0g	0%
Saturated Fat 92.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1380.7mg	0%
Sodium 1277.9mg	0%
Total Carbohydrate 611.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 424.3g
Protein 86.6g	0%

Vitamin D 533.7IU	0%
Calcium 959.2mg	0%
Iron 18.5mg	0%
Potassium 1584.4mg	0%

*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.

Source of Calories

Fat: 35.4%

Protein: 8.0%

Carbs: 56.6%