Boston Cream Pie is a cake filled with vanilla custard and covered with chocolate glaze. Its origins date back to mid-19th century New York, but the chocolate topping was added by Harvey D. Parker in his Boston restaurant. Variations include different types of cake and custard flavors.
Boston Cream Pie isn’t a pie, though it’s quite delicious if you’re a fan of chocolate desserts with a creamy center. The dessert is actually a cake, usually a single round layer of golden cake, pound cake, or white cake, split in half and filled with vanilla custard. The top cake layer is placed back onto the pudding filled half, and then the cake is covered with a thin or thick chocolate glaze. The icing should drip smoothly down the sides of the cake.
The first inspiration for Boston Cream Pie was probably a mid-19th century recipe for a dessert called pudding pie. Ironically, the recipe was published in a New York and not a Boston paper, and the recipe didn’t suggest the decadent chocolate coating. Instead it was simply topped with powdered sugar. This could be a good alternative if you wish to serve this creamy cake to those who cannot eat chocolate.
The chocolate on the top of the cake is attributed to Harvey D. Parker, who opened a restaurant in Boston called the Parker House Restaurant. His restaurant featured a cake called Chocolate Pie, which was similar to the one described in the New York newspaper recipe. It’s unclear exactly when the pie was finally called the Boston Cream Pie, but most food historians conclude that it was before the end of the 19th century.
Boston Cream Pie is a popular dessert and is quite easy to make. It’s also easy to find pre-made versions at your grocery store, in the freezer section, or freshly made from your store’s bakery. Major differences in how the cake is made can include whether the chocolate coating is a thin glaze or a thicker ganache made with melted chocolate and cream. Some recipes also suggest mixing custard, usually a cornstarch-based custard with cream, for a fluffier center.
You’ll also find variations of the Boston Cream Pie that are similar to the original pudding pie. Many bakeries produce a custard and strawberry version topped with powdered sugar when strawberries are in season. You can make your own variations at home by changing the flavor of the inside custard, the type of cake, or changing the top frosting. For example, chocolate covered custard might look like a black and tan sundae, or you could use a chocolate sponge cake. Be that as it may, Boston Cream Pie is sure to be a hit; don’t forget to refrigerate it as the custard can spoil if left to sit at room temperature.
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