March 12, 2011

Boston Cream Pie


Why is Boston Cream Pie called a pie when it's obviously a cake?  I did a little research online and apparently the "pie" part came from the tins that the cake layers were baked in.  See, you learn something new every day.

The Mar/Apr 2011 issue of Cook's Illustrated magazine featured this cake and it immediately jumped to the top of my "must-bake" list.   I can't remember if I've ever had Boston Cream Pie before, even in the town itself when I've visited before.   How sad is that?

My only disappointment with the recipe was that the pastry cream wasn't as firm and thick as it was supposed to be.  In fact, it was super runny.   I think it's because I was too impatient and didn't cook the custard long enough.    Lesson learned for next time - follow the recipe! 

I'm dedicating this cake to my dear friend Jill who's getting married in her hometown of Boston this summer.   Besides wedding cake can you guess what other treat I'll be partaking in while I'm there?

4 comments:

  1. Mmm looks great! I've had this on my to-make list too. Except I'm going to try the version from Bakewise. Coincidentally, she mentions that if you don't bring the entire pastry cream mixture to a good boil, the enzymes in the egg yolks will break apart the starch and the custard will become soupy instead of thick upon sitting. Perhaps that's what happened to yours? Either way, I'm sure it was still super delicious and your friend Jill is very lucky!

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  2. Wow that looks so delicious! haha, this has made it to the top of my baking list too! I love this dessert but i never made it, might try it out now...

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  3. Anonymous3/28/2011

    I had my shower this weekend. It was at a Dessert place called Finale. I chose the Boston Cream Pie for dessert in your honor! Sorry you couldn't make it, but I'll see you in June!

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  4. Seriously, it looks amazing!

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