Easy Boston Cream Pie Cookie Bites Recipe | Practically Homemade (2024)

FAQs

What is Boston Cream Pie filling made of? ›

What is Boston cream filling made of? This delicious cake is filled with pastry cream or creme patissiere in French. It's a silky custard made from egg yolks and sugar most often flavored with vanilla.

It is said to have been created in 1856 by Armenian-French chef Mossburg Sanzian at the Parker House Hotel in Boston.

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.

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.

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.

Other similar names were cream pie or custard cake. There are three parts to a Boston Cream Pie: the cake, the custard and the chocolate ganache. The Cake: This is a butter sponge, the same one that I use in this strawberry cake because of its versatility, classic flavour and lightness.

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.

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!

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.

The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor.

What's the difference between a Boston Cream Pie and a 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.

All The Ways To Eat (and Drink) Boston Cream Pie in Boston!

Fluffy sponge, thick vanilla cream, and rich, dark chocolate ganache – check, check, and check! But wait, that sounds more like cake than pie… Technically speaking it's a layered cake, but it has always been dubbed pie since its debut in 1856.

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 recipe below was originally called the Parker House “Chocolate Cream Pie”, and was created and served at Parker's Restaurant from the opening of the hotel in October 1856.

Of course, one of Boston's most enduring nicknames is easily its most humble — emerging perhaps in the 18th century, and popular by the early 19th century – when the city was flush with molasses from sugar trade with the West Indies, and had a penchant for slow cooking beans in the sugary goop.

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.

Traditionally, the jelly is made using a pig's trotter, and there is a recipe for this on page 98 of the book, but if you are short of time you can make the simple version below. In most traditional recipes the pastry is also hand-raised, which means that it is shaped without the help of a mould.

The difference is how the filling comes together: a custard filling is usually baked, while a cream pie filling is not. But we're not here to be fastidious, so you'll spot a few custard pies in the collection below—we promise they'll satisfy just as well whenever a cream pie craving hits.