Photo of Toronto Pie by WW

Toronto Pie

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
More like a cake than a pie, this tasty treat has a sweet raspberry filling. Feel free to substitute your favourite preserves, if you prefer.


Fat free skim milk

½ cup(s)

Reduced-calorie margarine

2 tbsp(s)

All-purpose flour

1 cup(s)

Baking powder

1¼ tsp(s)

Table salt

¼ tsp(s)

Regular liquid egg substitute

½ cup(s)



Vanilla extract

1 tsp(s)


½ cup(s), rasberry

Powdered sugar (icing sugar)

1 tbsp(s)


4 medium, sliced in half


  1. Preheat oven to 350ºF (175ºC). Coat a 9-inch round cake pan with cooking spray.
  2. Heat milk in a small saucepan over medium heat until bubbles just appear around the edges; add margarine and remove from heat.
  3. Sift together flour, baking powder and salt; set aside.
  4. Combine egg substitute and sugar in a large mixing bowl and beat on high speed for 2 minutes; beat in vanilla. On medium to low speed, beat in flour and milk mixtures in small batches, alternating each and beginning and ending with flour mixture; beat until smooth.
  5. Pour batter into prepared pan and bake until a wooden pick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan for 10 minutes; transfer cake to a wire rack and cool completely.
  6. Using a serrated knife, cut cake in half horizontally. Spread raspberry preserves on bottom half, cover with top cake half and sift powdered sugar over top. Slice into 8 pieces, top each piece with a strawberry half and serve.