October 23is National Boston Cream Pie Day #BostonCreamPieDay. I don’t know about you but I’ve never had a slice of Boston Cream Pie. Honestly, I don’t think I’ve ever even seen a Boston Cream Pie. I don’t think Charlie has either. As for David I don’t know he has or hasn’t.
This would have been a #dessert Charlie could have studied and made in his #Homeschool Cooking Class to learn something new. We all know Charlie has finished school but that doesn’t mean learning should stop.
David is home today and I was thinking we could make a Boston Cream Pie together to share with David’s parents and my sister. Would you like to have a slice of Boston Cream Pie with us? If you’ve had Boston Cream Pie before what drinks go with it and why?
National Boston Cream Pie Day arrives on October 23. If you’ve never heard of Boston Cream Pie before, it’s a yellow Butter Cake, filled with Custard or cream and topped with Chocolate Glaze. Doesn’t that sound yummy?
Now, we know what you’re thinking: Why is a Boston Cream Pie called a Pie, when it’s actually a Cake?Well, when the Boston Cream Pie was first invented, Cakes and Pies were baked with the same kinds of pans, and even the words were used interchangeably. As a result, the Boston Cream Pie kept its old-fashioned name, in addition to its delicious flavor.
The Boston Cream Pie was first invented in 1856, by an Armenian-French Chef named Sanzian. At the time, Chocolate frosting was a fairly new idea, so the delicious dessert took the world by storm. And to this day, Boston Cream Pie remains a popular menu selection. Did you know the Boston Cream Pie is even the official dessert of Massachusetts! Get your fork ready and let’s eat!
Back then Boston Cream Pie consisted of French Butter Sponge Cake filled with thick Custard and brushed with a Rum Syrup. The same Custard overlaid with toasted sliced Almonds coated the sides, while Chocolate Fondant topped it all off. While other Custard Cakes may have existed at that time, baking Chocolate as a coating was a new process, making it unique and a popular choice on the menu.
According to the website, What’s Cooking America,: “Cooks in New England and Pennsylvania Dutch regions were known for their Cakes and Pies and the dividing line between them was very thin. Boston Cream Pie was probably called a Pie because in the mid-19th Century, Pie tins were more common than Cake pans. The first versions might have been baked in Pie tins. Boston Cream Pie is a remake of the early American” Pudding-Cake Pie.”
National Boston Cream Pie Day Activities
- If you’re someone who loves to bake, then this is the perfect opportunity to give a delicious dessert a try. If you’re trying Boston Cream Pie for the first time, or if you’re improving on an old favorite, baking your own Boston Cream Pie is the perfect way to celebrate.
- Invite your fellow Cake enthusiasts to join you in celebrating Massachusetts’ official dessert. Bring along other Boston-themed foods as well including Clam Chowder, Lobster, and Sam Adams Beer (if your guests are of age). If you really want to give it that revolutionary vibe, invite your guests to party in period-style clothing!
- Why not take a road trip to Boston because there is no, better place to get an authentic Boston Cream Pie than in its official birthplace? While you’re there, check out some of the other excellent experiences Boston has to offer.
Why People Love National Boston Cream Pie Day
- Boston Cream Pie is so simple you really only need three ingredients and yet there’s something about the combination of Chocolate, Cake, and Custard that’s so comforting and tasty. Not only that, but the simplicity of the ingredients gives you a lot of room to experiment. I have a question for you. How many ways can you jazz up a Boston Cream Pie?
- Boston has always been a rich cultural hub which was the site of some of the most important events in the Revolutionary War, and Boston has continued to be the birthplace of American traditions ever since. With every bite of a Boston Cream Pie, you are continuing a tradition of wicked Bostonian trend-setting and innovation that’s 260 years strong.
- You don’t really need an excuse to eat Cake but it’s handy to have a Cake sometimes. Go ahead and treat yourself.
Recipe for Boston Cream Pie
Ingredients
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/2 cups whole milk
- 2 large egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- CAKE:
- 1 cup sugar
- 1/3 cup shortening
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- GLAZE:
- 3 tablespoons water
- 2 tablespoons butter
- 3 tablespoons baking cocoa
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Directions
- For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold.
- While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour.
- In a large bowl, cream sugar and shortening until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in baking cocoa. Beat in confectioners’ sugar and vanilla until smooth; cool slightly.
- Place 1 cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down side of cake. Refrigerate until serving.
Thank you,
Glenda, Charlie and David Cates
