Boston Cream Pie

Ingredients

For the pastry cream

  • 1 Tablespoon  unsalted butter
  • 2 Cups  milk
  • 2 Cups  light cream
  • 1/2 Cup  sugar
  • 3 1/2 Tablespoons  cornstarch
  • 6 s  eggs
  • 1 Teaspoon  dark rum

For the icings

  • 6 Ounces  semi-sweet chocolate, melted
  • 2 Ounces  warm water
  • 1 Cup  confectioners' sugar
  • 1 Teaspoon  corn syrup
  • 1 Teaspoon  water, plus more as needed

For the sponge cake

  • 7 s  eggs
  • 8 Ounces  sugar
  • 1 Cup  all-purpose flour
  • 1 Ounce  unsalted butter, melted, plus more for greasing the pan
  • 4 Ounces  sliced almonds, toasted

When the Parker House opened, chocolate was mainly consumed at home as a beverage or in puddings. Since its invention, the Boston cream pie has become one of the most popular desserts in America and is served in thousands of establishments. Our recipe for Boston cream pie became so popular that in 1958, it even became a Betty Crocker boxed mix.

It was originally referred to as Washington Pie at the hotel and was made in pie tins. We built a replica of the hotel out of Boston Crème Pie for the 150th anniversary year, which made the Worlds' Largest list, and served it all day to over 10,000 Bostonians and tourists at Quincy Market Place. The pie is still produced on the same marble pastry table that would have been used by Ho Chi Minh in 1911 when he was a pastry chef here at the Omni Parker House.

We serve over 20,000 per year from the Omni Parker House Bakery, made fresh everyday. The recipe is in our history book, which guests can receive at the hotel upon request.

See all pie recipes.

Click here to see The Great American Pie Extravaganza.

Directions

For the pastry cream

Combine the butter, milk, and light cream in a saucepan and bring to a boil. Meanwhile, in a bowl, combine the sugar, cornstarch, and eggs and whip until ribbons form. When the butter mixture comes to a boil, whisk in the egg mixture and return to a boil. Boil for 1 minute.

Pour into a bowl and cover the surface with plastic wrap. If time permits, chill overnight in the refrigerator. When chilled, whisk to smooth out and flavor with the rum.

For the icings

For the chocolate icing, combine the melted chocolate with the warm water in a bowl and set aside.

For the white icing, combine the sugar, corn syrup, and water in a small saucepan and heat to about 105 degrees. Place in a piping bag with a 1/8-inch tip. Adjust the consistency with more water; it should flow freely from the bag.
 

For the sponge cake

Preheat the oven to 350 degrees.

Separate the yolks and whites into 2 separate bowls. Add ½ of the sugar to each bowl. Beat the yolks and the whites until stiff peaks form. Fold the whites into the yolks. Gradually add the flour, mixing with a wooden spatula. Mix in the butter.

Grease a 10-inch cake pan and pour in the mixture. Bake until spongy and golden, about 20 minutes. Remove from the oven and let cool completely. Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers.

Spread the flavored pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on the sides to adhere to the almonds. Spread a thin layer of chocolate icing on top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white icing.

Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread a thin coating of the reserved pastry cream over the sides of the cake and press on the toasted almonds.

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