The Boston Cream Pie is a timeless, culinary creation dating back to 1856. The dessert was first created and served at the grand opening of Boston’s Parker House, now widely known as Omni Parker House, nestled in downtown Boston, MA. Today, the Boston Cream Pie is distinguished as Massachusetts’ official state dessert over Toll House Cookies and the Fig Newton.
What is Boston Cream Pie?
Despite the name, it’s not a pie at all. Filled with a rich and velvety pastry cream, what truly makes this two-layer golden cake so special is the rich chocolate icing. Back in the 1800s, chocolate was mainly consumed at home as a beverage or in puddings. With this inventive use of chocolate, the dessert was originally named “Chocolate Cream Pie.” Over time, the name changed, and in 1958, the Boston Cream Pie became so popular it was fashioned into a Betty Crocker boxed cake mix recipe.
It’s so wicked awesome (that’s Boston lingo for REAL GOOD), we’re sharing our original recipe so you can learn how to make your own Boston Cream Pie at home. But if baking isn’t your thing, you can always order Boston Cream Pie delivery from Goldbelly.
Boston Cream Pie Recipe
Ingredients:
Sponge Cake
- 7 eggs, separated
- 8 oz. sugar
- 1 cup flour
- 1 oz. melted butter
Pastry Cream
- 1 tbsp. butter
- 2 cups milk
- 2 cups light cream
- ½ cup sugar
- 3 ½ tbsp. cornstarch
- 6 eggs
- 1 tsp. dark rum
Icing
- 5 oz. fondant for white icing
- 6 oz. fondant for chocolate icing
- 3 oz. semi-sweet chocolate, melted
Substitution for Fondant Icing:
Chocolate Icing
- 6 oz semi-sweet chocolate, melted
- 2 oz. warm water
White Icing
- 1 cup sugar (confectioner’s sugar recommended)
- 1 tsp. corn syrup
- 1 tsp. water
Directions
For the cake
Step 1: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from the oven and allow to cool fully.
Step 2: Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, and butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.
Step 3: Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on the sides to adhere to the almonds.
For the chocolate and white fondant icing
Step 4: For the chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to a spreading consistency with water. For the white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
Alternate approach to Step 4: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.
Step 5: Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds for the final step of our classic Boston Cream Pie recipe.
Best of luck to all of you in recreating this piece of culinary history. Of course, if you’d rather leave the creation and experience to Parker’s Restaurant, stop in next time you’re in Boston for great food and a slice of Boston Cream Pie for dessert. JFK and Jackie’s table awaits.
FAQs
Omni Parker House, Boston.
Which famous dessert did the Omni Parker House Hotel create? ›
Originally dubbed "Parker House Chocolate Cream Pie," Boston Cream Pie became an immediate and perennial hit. The original Parker House recipe for the pie (which is technically a cake) was so popular that in 1958 it became a Betty Crocker boxed mix.
Where is the original Boston cream pie? ›
The Boston Cream Pie is a timeless, culinary creation dating back to 1856. The dessert was first created and served at the grand opening of Boston's Parker House, now widely known as Omni Parker House, nestled in downtown Boston, MA.
What is the difference between Boston cream pie and Boston cream cake? ›
But now, at least, the answer seems simple: boston cream pie is called a pie because similar cakes were originally baked in pie pans. If this logical explanation satisfies you, please read no further. But if it all just seems too simple to you, if your sweet teeth are crying “conspiracy!” read on.
Who made the first Boston cream pie? ›
It is said to have been created in 1856 by Armenian-French chef Mossburg Sanzian at the Parker House Hotel in Boston.
Did Ho Chi Minh invent the Boston cream pie? ›
When you think about Boston cream pie, think of Ho Chi Minh. The dessert—layers of pastry surrounding a spill of custard, the top glazed in chocolate—is often said to have been invented at Boston's Omni Parker House, where the future Communist revolutionary worked as a baker around 1912.
Can you freeze Boston Cream Pie? ›
The cakes can be frozen but the assembled Boston Cream Pie should not be frozen because the pastry cream contains cornstarch. This will cause the filling to weep, break down and become watery once thawed. If you know you would like to freeze the pie, then look for another filling recipe using flour instead.
What is the history of the Boston Cream Pie? ›
Boston Cream Pie is a remake of the early American”Pudding-cake pie.” 1856 – The Parker House Hotel (now the Omni Parker House Hotel), claims to have served Boston cream pies since their opening in 1856. French chef Sanzian, who was hired for the opening of the hotel, is credited with creating Boston cream pie.
What is the official dessert of Alabama? ›
Lane cake, also known as prize cake, is a four-layer white cake with a bourbon-spiked raisin filling that originated in the American South. It's the official state cake of Alabama.
What is a fun fact about Boston Cream Pie? ›
It was first invented in 1856, by an Armenian-French chef named Sanzian. At the time, chocolate frosting was a fairly new idea, so the delicious dessert took the world by storm. And to this day, it remains a popular menu selection. It's even the official dessert of Massachusetts!
The doughnut was inspired by the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856.
Does Mrs Smith make Boston Cream Pie? ›
Thaw & serve. Mrs. Smith's Soda Shoppe Pies are a quick and easy to enjoy a delectably cool treat any time of day.
Is Bavarian cream the same as Boston cream? ›
Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.
Does Boston Cream Pie need to be refrigerated? ›
You should DEFINITELY refrigerate Boston Cream Pie. The pastry cream is highly perishable and will go bad if left out at room temperature for more than an hour or two and it will soften and not be able to support the heavy ganache on top especially after you've started cutting into it.
Where was the Boston cream donut invented? ›
The birthplace of the Boston cream donut can be traced back to the Parker House Hotel in Boston, Massachusetts. In the mid-19th century, the Parker House was known for its culinary excellence and innovation.
What is the origin of the Boston creme donut? ›
The doughnut was inspired by the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856. The cake consists of vanilla-flavored custard sandwiched between two-layers of sponge cake and topped with chocolate glaze, and has been popular in Massachusetts since its creation.
Why is the Boston cream pie significant to Massachusetts? ›
The Boston Cream Pie was declared the official state dessert of Massachusetts in 1996, thanks in part to a Norton High School civics class who sponsored the bill. The cream pie beat out some stiff competition in Fig Newtons, Toll House cookies, and Indian pudding.
