Monday, September 8, 2008

Boston Cream Pie

So I was wondering two things when I was preparing this dessert today from Kraft's seasonal publication. Number 1, why is it called a pie? Number 2, what does Boston have to do with it? I found answers to my questions from
It is really a cake, not a pie. Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze or confectioners' sugar. It is cut in wedges like a pie. Cooks in New England and Pennsylvania were known for their cakes and pies and both were very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American "Pudding-Cake Pie ."
The Parker House Hotel in Boston, claims to have served Boston Cream Pies since their opening in 1856. French chef Sanzian, who was hired for the opening of the hotel, is credited with creating this dessert.
The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996. Other choices included the Toll House Cookie and Indian Pudding.
Now we all know.

Boston Cream Pie
from Kraft
1 round yellow cake layer (8 or 9 inch)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

Bake cake as directed on box in 8 or 9 inch pans. (Will only need one layer for this dessert.) CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in Cool Whip. Let stand 5 min.
STACK cake layers on serving plate, spreading pudding mixture between layers.
MICROWAVE chocolate and butter on HIGH 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.

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