Boston Cream Pie

Yes, it's a cake (not a pie). Sounds more exciting than it really is. Everything is soft.

It tastes like dry ass cheeks!

Oh...you’re talking about a cake...never mind

I had a cream pie in Boston once and this wasn't anything like it.

R2, you would know what dry ass cheeks taste like?

The pie and cake are too much. But the Boston cream donut is perfection.

It's the contrasts between the dry and the cream then the chocolate with vanilla. If you have healthy taste buds and decent sensory you're get it.

Why is it called a pie?

Of all the things, this is what bothers you OP?

I've only ever had it in donut form and that was pretty good

It's delicious made with top ingredients. Perfect for coffee.

[quote] I've only ever had it in donut form and that was pretty good

Donut form has the advantage of being a donut, better texture.

Betty Broderick smeared one all over her cheating husband's expensive clothes. Way to go, Betty!

On second thought, it would be possible to make a good Boston Cream Pie. A really good custard with "good vanilla" (Hi, Ina), heavy on the yolks. A yellow cake that had some good texture & crumb. A chocolate sauce made with good-quality chocolate, something more like a ganache, maybe.

R14 As at the Parker House, the Boston hotel where it was invented.

And I must say, perfected.

It's a cake eclair is all

The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.

In the latter part of the 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

The dessert sounds like a Southie porn featuring Marky Mark.

R3 touché

R15 didn’t they also invent Parker House rolls there? Those are yummy!

Probably my least favorite dessert...ugh on all counts.

A yellow cake, filled with creme pat and glazed with a chocolate ganache?

What is NOT to like?

Most posters on this thread need to scream for their creme brulee.

The New England version of tres leches

I’m from Boston too OP, never understood the allure of them either, and never really ran across it on menus. I think it’s some kind of scam.

I love Boston Cream Pie.

R15. The Parker House is fabulous.

It seems like a big whoopie pie.

Never trust a shanty Irish recipe!

I remember from the times I've had it, I'd be thinking how I'd rather be eating a chocolate éclair.

Did someone say creampie??

It's probably my favorite dessert to be honest. The cake is buttery and not sickly sweet, the custard adds a creamy vanilla flavor, and the ganache on top gives a nice amount of chocolaty sweetness. I like eclairs for the same reason, though I prefer the cake texture to the choux dough.

I do not want to become the "PLEASE STOP TALKING ABOUT THE CAKE!" troll, but don't push me.

The upscale Flour Bakery Cafe chain around Boston with numerous locations has a fancy version.

About $6 per slice, sliced from a rectangle. The cake part is brushed with espresso. Topped with a nice ganache.

r31 I think Lily Tomlin eclipsed you by a few years.

r32, if it is brushed with espresso, it might as well be tiramisu.

Ina Garten has apparemment been trying for years to perfect a Boston cream pie recipe, she’s tilting at windmills

What am I, chopped liver?

I think this case would be better if it had thinner layers of cake, more vanilla cream, better ganache.

This describe Matt Damon's butthole

R32, I purchased the Flour version on GoldBelly. It was a big whatever.

I like the coffee in the ganache, but I could do that myself.

The cake was just square, the ganache isn't enough, and it was so basic.

How can anybody resist?

Porny

How can you dislike this OP?

R42, that "Boston cream donut" in your photo is a yeasted product. Look at the nice brown "crust on the outside and the chewy-looking interior "crumb." That's texture that the Boston Cream Pie sorely lacks.

It used to be common on restaurant and even cafeteria menus. It seems to have begun disappearing somewhere in the 70s and 80s. It really needs to be eaten fresh, otherwise it gets dry and needs refrigeration which doesn't entirely help with the cream. It is delicious, rich, and moist when done well.

the Parker House also claims to have invented the martini--I've had better than their's.

r14 Straight Fraternity beat you to it (no pun intended)

Overrated

[quote]R9: Of all the things, this is what bothers you OP?

Oh, dear. And oh, dear.

Looks good to me.

I love it if it's made right. You have to start with good yellow cake, like the 1/2/3/4 cake recipe on the NYT website or Alice Waters' Art of Simple Food. With crème pâtissière between the layers and ganache on top, what's not to love?

Boston cream doughnuts are delicious. Boston cream pie is...fine.

This is a great recipe, which I improvised, For a Boston Creme Pie (which is a cake)

1 box of yellow cake mix baked in two cake pans Couple of cans of vanilla instant pudding Couple of cans chocolate icing

Bake the cakes, cool on racks, put one on plate, spread generously with the vanilla pudding Put the second cake on top of the pudding layer and frost it with the chocolate icing. I think I once heated it a bit so it poured nicely. Allow the chocolate to drip down sides of cake.

Serve with additional pudding and icing in a small serving dish so guests can add to their taste.

Try it - its casual and great for a barbecue type meal.

r51 take me to your chef!

R51, who are you, Sandra Lee?

Your concoction sounds like something that would be perfect for my trash can.

R51 doesn't know the difference between "great recipe" and assembly instructions.

LOLLLLLL Poor R51. These threads crack me up-

And I love sweets, despise fucking hating the city of BOSTON and their SHITTY Cream pie..

I would eat R51's dessert- however, R51- at then very least MAKE YOUR OWN ICING- Its so easy and would elevate that dessert. Add a little expresso powder too.

Boston Cream Pie is AMAZING.

If yours is dry, you just have a really shitty one.

I like the Boston Cream cupcakes at my local cupcakerie, Babycakes, in Quincy, Massachusetts.

But Stop & Shop around Boston has their small and basic version for $5 -- but at room temp! Gross. What about the custard spoiling? Board of Health issue?

The recently defunct Boston cupcake chain, Sweet, had a nice Boston Cream cupcake made with a light chiffon cake version instead of yellow cake.

Shit, Sweet went out of business? I hate hearing that stuff..

[quote]It's a cake eclair is all

I'm surprised some hipster bakery hasn't try to rebrand it "cake-clair."

I remember my mother making it (back in the '60s) from one of those all-in-one-box mixes.

Boston Cream Pie has nothing to do with eclairs, which are made with choux pastry.

Ganache is a filling. You mean GLAZE.

You can use ganache as a glaze or a filling.

I doubt that a mixture of chocolate and cream is used to glaze that cake.

Which one, r64?

While we're on the subject, I've never had a Key Lime pie that was any good.

The cuisine of New England, like the cuisine of old England, doesn't have a lot to recommend it. Well, they had good fresh seafood until it got all overfished.

Opera cake kicks Boston Cream Pie's ass.

Is Boston Cream Pie the nickname the men of The Avengers gave Chris Evans?

I get this thread confused with the Marky Mark's White Ass thread!

I think Marky was wearing them, not eating them.

A dessert most FOUL!

Here's my easy recipe handed down from my own Irish mudder.

Ingredients: 1 Dollar Tree pound cake 2 cups TamTam pudding 1 squeeze bottle Hershey's Syrup 1 jar maraschino cherries

slice bound cake and serve 1 layer to the side

spread the pudding

drain the cherries and arrange the cherries on the pudding, saving 1 cherry

put the poundcake layer on top of the cherries

drizzle with Hersey's syrup in a lovey design

finish with a cherry on top

It's my mudder's Black Boston Rorest pie

you're welcome

That's cake is a favorite of my son Sheridan, when it's made properly

[quote]While we're on the subject, I've never had a Key Lime pie that was any good.

Well, we are not on the subject of Key Lime Pie, now get out, r66.

I love you, R75

r74, you are a fraud. It is Victoria Sponge.

Another all-soft, messy-looking dessert is a trifle.

What an Eaton Mess...hahahahahahahah

The cake in the OP doesn't have nearly enough custard filling.

Anyone remember Ben & Jerry's Boston Cream Pie? So good, but sadly now discontinued.

I ate it compulsively, r81, what was it, ten years ago. I have asked them to bring it back. They ignore me. I am finding their new flavor, Cannoli, to be quite delicious.

Yoplait also had a Boston Cream Pie yogurt. It was pretty good.

r81 WHUUUTTTTTT

All desserts should have berries/jam and cream in them.

Have you ever visited the Ben and Jerry's factory in VT? They have a graveyard for their "dead" flavors.

[quote]All desserts should have berries/jam and cream in them.—The Great British Baking Show

Yes...if there's one thing you want advice on from the Brits, it's cooking.

r6, can you post on the View 22 thread that it has been subscribered?

Thanks for your updates.

I likes boston cak pie.