Boston! What an amazing city, full of history, great food, culture and great people. It’s always a joy walking through the city following the Freedom Trail. Along the way it’s great to see all the historical sites and try their great cuisine. With all the history they have to offer I thought I would offer up a little food history.
The Boston Cream Pie is one of many famous dishes that Boston has to offer but it’s the only one that was officially named Massachusetts state dessert in December 1996. Traditionally most Boston Cream Pies are made up of two sponge cakes with a vanilla custard filling in the middle with chocolate frosting or glaze drizzled on top. The more authentic pies will have sliced almonds on the sides of the pie.
The Boston Cream Pie was originally on the menu and made up of white cake with a custard filling, therefore not so much a pie as a cake. In the mid-1800s they didn’t have cake pans they only had pie pans this is why we have the word pie instead of cake. The cake had its early origins in the colonial America period and was often referred to as Pudding-Cake Pie. The first appearance of the Boston Cream Pie was at The Parker House Hotel in Boston. The Parker House Hotel opened in October 1855. The dessert is attributed to the hotel’s French chef, Monsieur Sanzian, who seemingly derived the Boston Cream Pie from an older British version.
Today, the Parker House Hotel is known as the Omni Parker House Hotel. It is a famous historical landmark in Boston and is right alongside the Freedom Trail, though not a part of the Freedom Trail. John F. Kennedy proposed to Jacqueline Bouvier in the hotel’s restaurant, where they still serve authentic Boston Cream Pie to this day.
Now that you know a little background of the Boston Cream Pie enjoy this recipe I found on whatscookingamerica.net