Boston cream pie

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Boston cream pie
A Boston cream pie
Course Dessert
Place of origin United States
Region or state Boston, Massachusetts
Creator Chef M. Sanzian
Parker House Hotel
Serving temperature Room temperature or chilled
Main ingredients Sponge cake, custard or cream, chocolate glaze
Cookbook:Boston cream pie  Boston cream pie

A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate.[1] Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856,[2] this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry. It is still made and served at The Parker House today.

The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996.[3] However, it is not mass-produced in Boston.

Other form[edit]

A Boston cream doughnut is a name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate. [4]

See also[edit]


  1. ^ "English Language Definition: Boston Cream Pie". Merriam Webster. Retrieved 21 November 2008. 
  2. ^ Stradley, Linda. "Boston Cream Pie Boston Cream Pie History - Boston Cream Pie Recipe". What's Cooking America. Retrieved 5 February 2012. 
  3. ^ "Massachusetts Facts: State Dessert". Citizen Information Service, Massachusetts Secretary of the Commonwealth. Retrieved 16 December 2010. 
  4. ^

Further reading[edit]

  • Forbes, Esther, and Arthur Griffin. The Boston Book. Houghton Mifflin Company: 1947.
  • Morrisey, Louise Lane, and Marion Lane Sweeney. An Odd Volume of Cookery. Houghton Mifflin Company: 1949.
  • History of Boston Cream Pie