Best Boston Cream Pie In Boston Massachusetts

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What Makes This Massachusetts Boston Cream Pie Recipe Better

Best Boston Cream Pie

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Massachusetts Boston Cream Pie.

Ready to make this Massachusetts Boston Cream Pie Recipe? Lets do it!

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1/3 c Butter 1/2 ts Salt1 c Sugar 2/3 c Milk2 ea Eggs, beaten Cream filling2 c Sifted cake flour Confectioners sugar2 ts Baking powder

1/3 c Sugar 1 c Milk2 1/2 ts All-purpose flour 1 Egg, beaten1/8 ts Salt 1/2 ts Vanilla extract

Cream butter and sugar. Add eggs mix well then add sifted dryingredients alternately with milk. Pour into two greased 8 inchlayer cake pans and bake in preheated moderate oven for 20minutes. Turn out on cake racks to cool. Put together with creamfilling. Sprinkle top with confectioners sugar or shredded coconut or cover with whipped cream.

Makes 8 servings.

Mix sugar, flour, and salt in saucepan. Add 1/4 cup milk and stiruntil smooth. Pour in remaining milk and cook over low heat untilthickened. Add mixture to egg return to saucepan and cook for 2minutes longer. Add vanilla, and cool.

Origin: Womens Day Encyclopedia of Cookery, Vol 1, MassachusettsSect. Shared by: Sharon Stevens, Feb/94


Tips From The Betty Crocker Kitchens

  • tip 1 As the story goes, this cake was created in the 19th century by a pastry chef at the Parker House Hotel in Boston, where it was listed on the menu as Boston Cream Pie. Like many a storied recipe, its hard to know for sure but the name has certainly stuck, and Massachusetts laid further claim by naming this the official state dessert in 1996.
  • tip 2 Boston cream pie is actually a sponge cakethus named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with a rich chocolate icing.
  • tip 3 When making the custard, take care to follow the directions closely. You want to end up with a pudding-like texture, so as the recipe says, boil it for only one minute. One related tip, you can make your custard up to 24 hours ahead to save on time day of.
  • tip 4 When making the chocolate glaze, remember to add the hot water only after youve removed the chocolate mixture from the stove and have stirred in the powdered sugar and vanilla. This will prevent the chocolate from seizing when the chocolate becomes clumpy and loses its velveteen texture.

Recipe Shared With Permission Of Omni Parker House

Sponge Cake

5 oz. Fondant for white icing6 oz. Fondant for chocolate icing3 oz. Semi-sweet chocolate, melted

Substitution for Fondant Icing

6 oz Semi-sweet chocolate, melted2 oz. Warm water

1 cup Sugar 1 tsp. Corn syrup1 tsp. Water

1. Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

2. Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

3. Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.

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Massachusetts Boston Cream Pie Recipe

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The 15 Best Places For Pies In Boston

How Omni Parker House

Dan Weidman: Place is amazing! Super nice people, great beers and deff go for the floater upgrade on the pie!

Ashley: Great views of the skyline from the area. The pies and sausage roll are authentic, fresh, and delicious!

Sam: Bundaberg ginger beer is definitely my new favorite, and it goes great with a meat pie.

Lena H: Can’t go wrong with the Irish Beef Stew pie. And the Roasted Cauliflower soup.

James Donner: The classic beef pie with cheese is amazing. And you can get cool imported food/drinks such as Lucozade!

Connie Chan: The meat pies are so good I want to eat 2 and bring some frozen ones to go for home.

Eric Siglin: This is the home of Boston Cream Pie and Parker House Rolls.

Paige Welch: Ask for the blood and sand cocktail and of course the Boston Cream pie

Karla North: Their restaurant has delicious clam chowder. The Boston Cream Pie is amazing too!

Samantha Tackeff: The long awaited Cuppa Coffee is here! Swing by for an iced coffee and a mince pie for lunch. They also have Flat Whites! And Anzacs!

Teagan: Playlist is on point, the owner is friendly and knowledgable, their coffee is fantastic, and their meat pies are phenomenal.

Daniel Tewfik: Come for the coffee, stay for the Aussi style meat pies.

Super Spoiled: Amazing Boston Cream pie. Small but not overly sweet.

Jiahao Chen: THE place to taste the original Boston Cream Pie. Especially when the restaurant is closed.

Joni Brown: Best rolls and Boston cream pie!

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Blackbird Doughnuts : : Boston And Cambridge

The Boston cream bismarck is a staple at all four of Blackbird Doughnuts Boston-area locations. This buttery brioche doughnut is stuffed with a luscious vanilla bean custard and topped with a rich chocolate ganache. It can be a breakfast, a snack, a dessert or a full meal if you want it to be! You can even pre-order your treats online to skip the wait!

Best New England Clam Chowder And Boston Cream Pie

Please let me know where we can have the best New England Clam Chowder and Boston Cream Pie in Boston. Thanks in advance.

A lot of people really like the Union Oyster House located at 41 Union Street’s New England style Clam Chowder.

The Omni Parker House at 60 School Street invented the Boston Creme Pie years ago! They also won the “Best of Boston” award for it a few years ago, so definitely go there for it.

Personally I like Turner Fisheries clam chowder and always did thru the years! It’s located at the Westin Copley Pl. at 10 Huntington Ave. in the Back Bay. They were voted Boston’s best clam chowder for several years in a row and they won the People’s Choice award for the best seafood restaurant in Boston quite a few times too.

Ned Devine’s was the winner of the annual Chowderfest this year. Best Boston Cream Pie is probably found at the Parker House but I would much rather indulge in pastries from Mike’s or Modern in the North End.

For chowder, Neptune Oyster or Marliave gets my vote.

For Boston Cream Pie….1980? I don’t know, it doesn’t seem to pop up on many menus these days. The Parker House definitely has it, though.

Sorry, had them before and after I ate the best lobster respectively.

And which Brigham’s makes the best coffee ice cream?

this has come up many times before but in my opinion “creme pie” is not something that is regularly consumed by Bostonians.

For some reason no one ever asks where to get the best “Parker House Rolls” in Boston.

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Veggie Galaxy : : Cambridge

If you are looking for an old-school diner vibe and a delicious vegan twist on an age-old classic head on over to Veggie Galaxy in Cambridge. The 100% vegan confection boasts a delectable vanilla bean pastry cream sandwiched between two layers of yellow cake and glazed with a heavenly dark Taza chocolate ganache.

Parker’s Restaurant At The Omni Parker House

Boston Cream Pie Pancakes | The Best Restaurants in America | Food Network

Ahh, the original Boston Cream Pie. The culinary creation of Boston’s own Omni Parker House, and the official “Massachusetts State Dessert”.

We realize this isn’t a traditional pie in the sense that it’s not a filling encased in a flaky crust. In fact, the Boston Cream Pie is not a pie at all, but a wonderful two layer golden cake filled with a decadent pastry cream, encased in a chocolate ganache.

So what’s it doing here? Well it’s still an icon. More important is that it’s absolutely delicious.

60 School St., Boston, 617-227-8600,

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Where Is The Best Place To Buy Boston Cream Pie

Best Boston cream pie

  • Parkers Restaurant Omni Parker House. Restaurants American Downtown.
  • Flour Bakery & Café Restaurants Bakeries South End.
  • Bovas Bakery. Restaurants Bakeries North End.
  • Legal Harborside. Restaurants Seafood Seaport District.
  • Mikes Pastry. Restaurants Bakeries North End.
  • Modern Pastry.
  • Veggie Galaxy.
  • Frequently Asked Questions And Answers

    What are people saying about bakeries in Boston, MA?

    This is a review for bakeries in Boston, MA:

    “I took shelter from the pouring rain in Flour bakery and was so glad I did. They have outdoor seating that is covered and out of the rain, but I chose to eat indoors. They have an easy online order pickup on a shelf in the dining room, but the line does move quickly if you order there. There are vegetarian, gluten free and dairy free options for some of their salads and sandwiches. Their pastry selection is mouth watering. You won’t be able to resist a cookie, muffin, or Boston cream pie. I ordered a blueberry muffin that was moist and packed with blueberries. A muffin and a coffee was the perfect respite from the crazy Boston weather.”

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    Best Boston Cream Pie

    • Downtown
    • price 3 of 4

    The Omni Parker House Hotel is one of the most historic in the city. It was here, at Parkers Restaurant, where the Boston cream pie was born. This creamy, delicious traditional version consists of a light sponge cake filled with pastry cream and topped with chocolate. Walk off the calorites by checking out the hotels historic environs and interesting memorabilia.

    • South End
    • price 2 of 4

    Joanne Changs beloved spot for pastries and baked goods offers a delicious, artfully-crafted version of the Boston cream pie. Layers of fluffy yellow cake and vanilla cream are toppped with a smooth chocolate ganache and coffee syrup.

    • North End
    • price 1 of 4

    Bovas opened in the North End in 1932 and has remained a family-owned business all these years. Their Boston cream pie is a richer version, made with both vanilla and chocolate cream, and topped with a thick ganache. Best of all, Bovas is open 24 hours, perfect for a late-night cream pie craving.

    • Seaport District
    • price 2 of 4

    As the flagship location within the iconic Legal Sea Foods empire, Legal Harborside offers three floors of different dining experiences, all with sweeping views of Boston Harbor. Choose the first floor dining room for a bustling, casual, and classic seafood experience that includes a near-classic version of the Boston cream pie featuring custard, yellow sponge cake and rich bittersweet chocolate.

    • North End
    • price 1 of 4
    • North End
    • price 1 of 4
    • Central Sq
    • price 2 of 4

    Where To Get Pie In Boston

    Best Boston Cream Pie in Boston + My Favorite  Trimm Travels

    Pie season is here. And if you’re like us, you’re always working on a game plan for how you’re going to eat as much of it as possible.

    We’re here to help. We’ve created a list of stops in Boston to include as part of your strategy. Fruit pies, chocolate pies, cream pies… they’re all there. You can also pre-order pies from all of these places. Shave a little stress off of making it yourself and pick up a couple of these babies instead? Nobody will be sad, we promise.

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    My Dad Loved Boston Cream Pie

    Perhaps the word loved is an understatement here. My dad lived and breathed for the chocolatey-puddingy goodness of a Boston cream anything. Pies, doughnuts, cakes if it was labeled Boston cream, he was game. At the mere mention of the confection, his eyes would light up like a kid on Christmas morning, and he would tap his fingers together in joyful anticipation of the deliciousness to come. One of my favorite childhood memories is of him happily hopping into the car to drive downtown and get a box of the best Boston cream doughnuts goin! on a weekend morning.

    My dad passed away in 2012, and every year since, I have honored his birthday with a Boston cream doughnut toast.

    I recently found out October 23 is National Boston Cream Pie Day. So, in honor of my dad, Dave, here is a compilation of seven of the best Boston cream pies goin! in the Boston area.

    Flour Bakery : : Boston And Cambridge

    I can quite seriously say I have never gone wrong with any baked good at Flour Bakery. Their Boston cream pie is no exception! It may not be traditional, but the coffee-soaked sponge cake is melt-in-your-mouth delicious. Combined with the vanilla cream center and chocolate ganache coating the top, this pie is simply decadent.

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    Making The Pastry Cream

  • Heat milk, cream, and sugar: Using a medium saucepan, heat the milk, cream, and half of the sugar over medium-high heat. Stir gently using a wooden spoon just until it starts to simmer.
  • Whisk other ingredients: While the cream mixture is heating, whisk egg yolks in a medium bowl with the remaining sugar, cornstarch, and salt for a minute or two. It should go from a rich yellow color to a lighter yellow with a creamier texture as air is whisked into the mixture. Set aside.
  • Combine: Once the liquid is hot, gradually whisk about 1 cup of it into the egg yolk mixture. This process is known as tempering the eggs so they dont scramble when added to the rest of the hot liquid in the saucepan. Once whisked together, pour everything into the saucepan with the remaining milk and cream.
  • Cook: Reduce the heat to medium, then continue to cook while whisking constantly. It wont take long for the pastry cream to thicken and bubbles will start to burst on the surface as the eggs and cornstarch react with the heat. If the pastry cream doesnt thicken right away, continue to cook and stir until it does thicken because this isnt the kind of recipe where it will thicken significantly as it cools and sets up in the fridge. That happens to an extent, but if your pastry cream is still soupy, you need to keep cooking it a bit longer.
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