Boston Cream Pie Party

By Rebekah Peppler

Published on September 18, 2009

I had the pleasure of visiting Boston a few weeks ago and am still admonishing myself for neglecting a specialty that is not only the namesake dessert of the city, but also the official dessert of Massachusetts. (And who doesn't love a state with an official dessert?) While inherently tasty, Boston cream pie is a slightly confusing concoction. It's named "pie," but it is more accurately a cake, composed of white cake layered with a creamy egg custard and topped with a smooth chocolate glaze. The peculiar naming likely stems from the fact that the original bakers of Boston cream pie—our forefathers, the American colonists—didn't own cake pans, utilizing pie tins for their baking needs.

Needless to say, this colonial craving isn't going away by itself. Until I get back to Beantown, these two recipes are sure to curb my Boston cream pie craving. For a more traditional take, check out the our version, or you can attempt a more unconventional, although equally appetizing, version by the Salty Cod. -

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