Introduction:

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.

The origins of Boston cream pie are unclear, but it’s generally believed to have been created in the mid-1800s. Some say it was invented by Armenian-French chef Mossburg Sanzian at the Parker House Hotel in Boston in 1856 for the hotel’s grand opening, while others say it was created around 1912. The hotel’s original version was called “Chocolate Cream Pie”, and was made with sponge cake, vanilla custard, and chocolate icing.

However, food historians believe the dessert may have originated elsewhere, possibly from:
● A booklet from around 1878
● A mention in The New York Herald in 1855
● The Washington pie, a layer cake filled with jelly that was popular in the early 19th century

Whatever its origins, the dessert’s sweet chocolate glaze made it famous, and it’s now Massachusetts’ official state dessert. In 1958, Betty Crocker introduced a boxed cake mix based on the Parker House’s original recipe.

Boston cream pie is a cake with a curious name. Some trace its origin to Boston’s Parker House Hotel, now called the Omni Parker House, circa 1860. As that story goes, the hotel’s French pastry chef wanted to bake a cake but only had access to pie tins.

Let’s cook the boston cream pie together.

Cream Filling Making:

Ingredients-

• 1/2 Cup Sugar
• 1/4 Cup Flour
• 1/2 tsp Salt
• 1.5 tbsp Butter
• 1.5 Cups Milk
• 1 Egg
• 1 tsp Vanilla

Instructions-

1. First, mix together 1/2 cup sugar, 1/4 cup flour, 1/2 teaspoon salt and 1.5 tablespoon butter in a saucepan. After mixing well, keep boiling in a large pot with water. When the water boils, place the saucepan with the mixture over the boiling water. Stir the mixture with a spoon.

2. Then heat 1.5 cups of milk in another vessel. Now pour the hot milk into the mixture. Keep stirring with a spoon. Now take down the water heater and put it directly on the stove. Keep boiling on low flame. Keep stirring as the mixture thickens.

3. Now break an egg in another bowl. Beat the eggs lightly with a spoon. After whisking a little, add one tablespoon of milk mixture. Then continue stirring with beaten eggs. Add the rest of the milk mixture when it is well mixed with the egg. Then mix well together. Then continue to stir over low heat for one to three minutes. When it thickens, remove from heat.

4. Cool it after thickening. When it gets cold, mix a teaspoon of vanilla with it. You can mix vanilla well and keep it in the refrigerator.

Boston Cream Pie Cooking:

Ingredients-

• 3/4 cup Flour
• 3/4 tsp Baking Powder
• Pinch of Salt
• 3 Egg Yolks
• 1/2 Cup Sugar
• 1tsp Vinegar
• 1/3 tsp Vanilla
• 3 Egg Whites

Instructions-

1. Preheat the oven to 180°C. Then take two pipe pans of twenty centimeters diameter. Cut the tracing paper or paper evenly in the shape of a pipe. After cutting the paper, spread the cut papers inside the two pipe pans.

2. Now mix 3/4 cup flour, 3/4 teaspoon baking powder and little salt together in a bowl. Once mixed, keep it aside.

3. Take three egg yolks in another bowl. Now beat the egg yolks very well with little sugar. Once it is whisked, whisk it with a teaspoon of vinegar and 3/4 teaspoon of vanilla. When it is melted, lightly mix with flour mixed with baking powder and salt.

4. Now beat three egg whites in another bowl and make meringue. Once whisked, mix well into the flour mixture. After mixing take two pipe pans. Take two pipe pans and evenly divide the dough into the pipe pans.

5. Now place two pipens in the oven at 180°C or 350°F. Take 25 to 30 minutes.

6. Remove from oven after 25 to 30 minutes of baking. After removing from the oven, turn the cake rack upside down. Remove the tray from the cake. Then remove the tracing paper from the cake and let the cake cool.

7. Now after the cake has cooled spread the cream filling on top of one cake. After spreading the cream filling well, cover it with another cake. Sprinkle some powdered sugar on top or spread some cream filling and cover the cake. Then you can keep it in the refrigerator.

Boston cream pie is ready. Now cut it and serve.