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Boston Cream Pie

Overrated, dry shitty cake!

Never understood the appeal! And I'm from Boston

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by Anonymousreply 89Last Sunday at 7:40 AM

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

by Anonymousreply 106/26/2020

It tastes like dry ass cheeks!

by Anonymousreply 206/26/2020’re talking about a cake...never mind

by Anonymousreply 306/26/2020

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

by Anonymousreply 406/26/2020

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

by Anonymousreply 506/26/2020

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

by Anonymousreply 606/26/2020

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.

by Anonymousreply 706/26/2020

Why is it called a pie?

by Anonymousreply 806/26/2020

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

by Anonymousreply 906/26/2020

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

by Anonymousreply 1006/26/2020

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

by Anonymousreply 1106/26/2020

[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.

by Anonymousreply 1206/26/2020

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

by Anonymousreply 1306/26/2020

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.

by Anonymousreply 1406/26/2020

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

And I must say, perfected.

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by Anonymousreply 1506/26/2020

It's a cake eclair is all

by Anonymousreply 1606/26/2020

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".

by Anonymousreply 1706/26/2020

The dessert sounds like a Southie porn featuring Marky Mark.

by Anonymousreply 1806/26/2020

R3 touché

by Anonymousreply 1906/26/2020

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

by Anonymousreply 2006/26/2020

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

by Anonymousreply 2106/26/2020

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.

by Anonymousreply 2206/26/2020

The New England version of tres leches

by Anonymousreply 2306/26/2020

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.

by Anonymousreply 2406/26/2020

I love Boston Cream Pie.

R15. The Parker House is fabulous.

by Anonymousreply 2506/26/2020

It seems like a big whoopie pie.

by Anonymousreply 2606/26/2020

Never trust a shanty Irish recipe!

by Anonymousreply 2706/26/2020

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

by Anonymousreply 2806/26/2020

Did someone say creampie??

by Anonymousreply 2906/27/2020

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.

by Anonymousreply 3006/27/2020

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

by Anonymousreply 3106/27/2020

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.

by Anonymousreply 3206/27/2020

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

by Anonymousreply 3306/27/2020

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

by Anonymousreply 3406/27/2020

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

by Anonymousreply 3506/27/2020

What am I, chopped liver?

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by Anonymousreply 3606/27/2020

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

by Anonymousreply 3706/27/2020

This describe Matt Damon's butthole

by Anonymousreply 3806/27/2020

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.

by Anonymousreply 3906/27/2020

How can anybody resist?

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by Anonymousreply 4006/27/2020


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by Anonymousreply 4106/27/2020

How can you dislike this OP?

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by Anonymousreply 4206/27/2020

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.

by Anonymousreply 4306/27/2020

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.

by Anonymousreply 4406/27/2020

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

by Anonymousreply 4506/27/2020


by Anonymousreply 4606/27/2020

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

Oh, dear. And oh, dear.

by Anonymousreply 4706/27/2020

Looks good to me.

by Anonymousreply 4806/27/2020

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?

by Anonymousreply 4906/27/2020

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

by Anonymousreply 5006/28/2020

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.

by Anonymousreply 5106/28/2020

r51 take me to your chef!

by Anonymousreply 5206/28/2020

R51, who are you, Sandra Lee?

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

by Anonymousreply 5306/28/2020

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

by Anonymousreply 5406/28/2020

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.

by Anonymousreply 5506/28/2020

Boston Cream Pie is AMAZING.

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

by Anonymousreply 5606/28/2020

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.

by Anonymousreply 5706/28/2020

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

by Anonymousreply 5806/28/2020

[quote]It's a cake eclair is all

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

by Anonymousreply 5906/28/2020

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

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by Anonymousreply 6006/28/2020

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

by Anonymousreply 6106/28/2020

Ganache is a filling. You mean GLAZE.

by Anonymousreply 6206/28/2020

You can use ganache as a glaze or a filling.

by Anonymousreply 6306/28/2020

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

by Anonymousreply 6406/28/2020

Which one, r64?

by Anonymousreply 6506/28/2020

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

by Anonymousreply 6606/28/2020

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.

by Anonymousreply 6706/28/2020

Opera cake kicks Boston Cream Pie's ass.

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by Anonymousreply 6806/28/2020

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

by Anonymousreply 6906/28/2020

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

by Anonymousreply 7006/28/2020

I think Marky was wearing them, not eating them.

by Anonymousreply 7106/28/2020

A dessert most FOUL!

by Anonymousreply 7206/29/2020

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

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by Anonymousreply 7306/30/2020

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

by Anonymousreply 7406/30/2020

[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.

by Anonymousreply 7506/30/2020

I love you, R75

by Anonymousreply 7606/30/2020

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

by Anonymousreply 77Last Wednesday at 12:02 AM

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

by Anonymousreply 78Last Wednesday at 2:01 AM

What an Eaton Mess...hahahahahahahah

by Anonymousreply 79Last Wednesday at 3:02 AM

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

by Anonymousreply 80Last Wednesday at 3:30 AM

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

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by Anonymousreply 81Last Wednesday at 3:51 AM

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.

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by Anonymousreply 82Last Wednesday at 5:08 AM

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

by Anonymousreply 83Last Wednesday at 6:29 AM


by Anonymousreply 84Last Wednesday at 8:02 AM

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

by Anonymousreply 85Last Wednesday at 8:07 AM

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

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by Anonymousreply 86Last Wednesday at 10:16 AM

[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.

by Anonymousreply 87Last Wednesday at 10:21 AM

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

Thanks for your updates.

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by Anonymousreply 88Last Saturday at 7:09 PM

I likes boston cak pie.

by Anonymousreply 89Last Sunday at 7:40 AM
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