Boston Cream Pie Recipe with Yellow Cake
According to whatscookingamerica.net, “The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996. A civics class from Norton High School sponsored the bill. The pie beat out other candidates, including the toll house cookie and Indian pudding.”
Boston Cream Pie: Cake or Pie?
Rumor has it, that the Boston Cream Pie was created by a French chef named Sanzian for Boston’s Parker House Hotel. Because the “cake” was first made in the 1850s, it is said there were more tin pie pans around at the time, so bakers made the yellow cake layers in the abundant pie pans, and the Boston Cream “Pie” was born. To this day, some pastry shops and bakeries continue to make – and sell – the Boston Cream Pie in pie tins. Some bakers still decorate the Boston Cream Pie with a swirl of chocolate icing and a cherry on top.
Boston Cream Pie Recipe
Basic Yellow Cake Recipe
See the Basic Yellow Cake from Scratch Recipe.
Follow the directions for two – 9 inch round cake layers.
Let yellow cake layers cool completely before filling with vanilla pastry cream.
Vanilla Custard Pastry Cream Recipe
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup white sugar
- 1/3 cup all-purpose flour, sifted
- 2 Tablespoons butter
- 2 teaspoons pure vanilla extract
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