Boston Cream Pie

For quite some time I have wondered why Boston cream pies were called pies, and why are they famous. With some help from google I was able to dig up some information. Boston cream pies originated at the Omni Parker Hotel in Boston, Ma and were originally called chocolate cream pies. The cakes became so popular that Betty Crocker cake mixes were created in the same fashion.  During the Mid 1800’s pudding was popular and chocolate was seldom used. The creator of this dessert; Chef M. Sanzian took pastry cream (similar to pudding) between layers of vanilla cake and topped it with a chocolate frosting creating an innovative dessert which is now considered one of Massachusetts’ national desserts.  As for why it’s called a pie, this question is still a mystery to me! Feel free to comment with your ideas.

Vanilla cake


2 ½ cups of flour

1 Tbps baking powder

½ tsp salt

1 cup buttermilk **

1 cup oil

2 tsp vanilla

2 cups sugar

4 Lg Eggs


Preheat oven to 350

Mix together oil and sugar, then one at a time add eggs and vanilla. In a separate bowl mix together dry ingredients.  Add to oil egg mixture.  Then add in buttermilk. ** If you do not have buttermilk measure out milk and then add either 1 Tbsp of lemon juice or white vinegar. The acid will cause the milk to curdle creating buttermilk. Grease and line a baking pan and fill with batter.  Or hevily grease cupcake pans and fill ¾ of the way.

bake until the a toothpick is inserted and comes out clean. Let cool and place on a cooling rack. Once cooled split cake in half or split cupcakes in half.

Pastry cream


2 cups milk

¼ cup sugar

2 yolks

1 egg

¼ cup cornstarch

1/3 cup sugar

2 Tbsp Butter

Vanilla to taste


Heat milk until it comes to a slight boil. While you are waiting place eggs, yolks, sugar, cornstarch and vanilla into a bowl and whisk together. When the milk is hot enough temper (slowly add into) egg and sugar mixture. Once completely incorporated put mixture back on the stove and stir constantly until thick and bubbling. Turn off heat. Strain if needed (if there is any sign of chunks or something that looks similar to scrambled eggs). Stir in butter and cover with plastic wrap with the wrap touching the pastry cream so it doesn’t create a film on top. Place in the fridge until completely chilled and set.


Equal parts heavy cream and chopped chocolate.


Heat cream until it comes to a low boil; pour over chocolate and let melt. Mix with a wooden spoon until incorporated. Use while liquidly. If you let the ganache get hard just heat over a double boiler (a pot of water with your bowl above it) until it is a fluid mixture again.

Assemble and enjoy!

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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