Though there are a few myths about its origin, Boston Cream Pie, the definitive dessert of the named fair city in Massachusetts, was first whipped up at the Parker House Hotel in Boston.
The Boston Cream Pie was originally a pie consisting of white cake with custard filling topped with a thick layer of chocolate glaze. Alright then, is it a cake or a pie? Well, the jury is still prevaricating in the chambers.
This dual personality dessert is said to have originated in the early days of colonial history, and was sometimes called a “pudding-cake pie.” Although, there are references to a similar English custard cake, its true beginning probably started back in Britain. However, in those early days, it included a raspberry jelly filling and was called Mrs. Washington’s Pie.
In 1855, the French chef of the Parker House Hotel, Monsieur Sanzian, mucked about with the pie, adding a layer of chocolate icing and covering the sides with almond slivers. Then it was called the Parker House Chocolate Pie. In the superseding 150 plus years, the Parker House Chocolate Pie consumed the name Boston Cream Pie; the Parker House became the Omni Parker House; Mrs. Washington’s Pie, if it still exists at all, is soaked with sopping cherry pie filling; and the Pudding-Cake Pie has apparently been lost to the dustbowl of history.
Anyone who mentions Boston Cream Pie these days invokes images including chocolate icing and possibly almonds. Regardless of its past, today this luscious, creamy, chocolaty cake is proudly named the official dessert of Massachusetts. Here’s my version of Boston’s Beloved Bakery Confection…Please check out yesterday’s post.
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