Boston Cream Pie

My mother used to make it. I LOVE it!!! Yum.

I like it.

No, it's very delicious and to be savored like sex. A gorgeous dessert.

It's not even a real pie. What a loser of a dessert!

I don't like pudding filled desserts. I also hate jelly doughnuts.

Ughhhhhhh! It's just wrong, all of it!

Yummers!

Yum.

It looks like it's oozing cum.

Chocolate icing, mushy vanilla pound cake, vanilla custard.

Not really sure what there is to dislike, OP

It's like the bastard child of an eclair but every bit as tasty

Is that a bad thing r9? Hmm?

Hey, OP - I got a cream pie for you that you'll absolutely LUV!

I remember my mother making it from some sort of box mix in the '60s. Never one of my favorites, although I don't hate it.

To me, THIS is the most disgusting of desserts

I think this was it.

[quote] I don't like pudding filled desserts. I also hate jelly doughnuts.

Its filled with delicious pastry cream, not "pudding".

It is one of my favorite desserts.

#14's pic of fruit cake reminds me of when I was still working at a small airport and the bomb squad blew up an unknown abandoned package. It turned out to be a fruit cake someone left behind.

R17 I know some people don't like fruit cake but having the bomb squad blow it up is a bit much!

Did the fruit cake survive, R17? It wouldn't surprise me. Fruit cake is disturbingly resilient.

[quote] Chocolate icing, mushy vanilla pound cake, vanilla custard.

A Boston cream pie is a yellow butter cake that is filled with custard or cream and topped with chocolate glaze

An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product.

This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it’s sure to please.

The fruit cake died and is resting in pieces.

The fruitcake grew 160 feet tall and devoured the city!

It's more of a deli dessert where I live, by the piece or whole. Like Black Forest cake. No one actually makes it at home.

yes, anything from Boston is shit and wrong.

I like Boston baked beans

I'm from Boston, and I don't know any place that actually specializes in this supposed delicacy. Not a fan of soggy cake, it's almost as bad as tres leche cake.

R26 believed "best of Boston " really meant best.

Now I feel deprived, since I've never tried it, and won't even venture to try baking one (trying to avoid carbohydrates). And, BTW, I like some fruitcake. A slice in the morning spread with cream cheese, with a mug of hot coffee is wonderful.

🍮 I wish I had one right NOW.

🍮 I wish I had one right NOW.

An American Classic.

Damnation and FUCK now I want one.

Can't. Carbs.

I swear I can taste it.

[quote] I'm from Boston, and I don't know any place that actually specializes in this supposed delicacy. Not a fan of soggy cake, it's almost as bad as tres leche cake.

The cake is not "soggy".

Please r33. People who refuse desert because of carbs, or calories usually stop somewhere on the way home, pick up the very item they turned down, and eat at least half of it as soon as they walk thru the door.

We've ALL been there.

And most likely will be there again.

Technically, the icing should be chocolate fondant, and the filling pastry cream, not custard.

I haven't eaten BS Pie since I was a kid in the 80s. I can't remember ever seeing it on a menu since that decade. But I remember enjoying it.

BC Pie

I don't like custard

Just hand over the damned Boston Cream PIE, and no one will get hurt !

I've never had it. Is it really wet, like tres leches? Because that sounds gross.

Not really, but unless you eat it soon after it's assembled it can get soggy if it's made with custard. In my experience anyway.

My mom tops it with chocolate ganache. It's chocolate heaven.

Tiramisu is pretty wet

Drizzle cakes are wet too

They seem to make it work though.

By the way, OP, you cannot say anything bad about a dessert on DL and not expect to get trashed for 100+ posts. It's almost as bad as spaghetti rules.

Don't get the custard version, get the cream version.

Used to make it from a kit in the 1980s. Loved it!

It's pretty easy to make, FFS

You bake a yellow cake mix in a round tin, slice it in half once it cools off (that's the tricky part) insert vanilla pudding in between the two layers and then pile on the chocolate frosting. Throw a cherry on the top and you're done

The kind I buy isn't filled with pudding.

Do you make dump cakes too, r48?

You wanna talk about a disgusting cake OP?

No idea what a dump cake is, R49

A female friend in college taught me how to do the Boston Cream Pie thing and it's the only thing I know how to bake.

Not a big dessert guy, sorry.

R50 It looks like a baby coming out of a sugary vagina. Who the hell thinks of these things?

Are they all retards in Boston? It's a friggin cake, not a pie.

Happy Independence Day!

A real Boston Cream Pie has a whipped cream filling. Hence the name. Custard filling is the poor cousin, but less perishable.

I made the Pumpkin Dump Cake for dessert last Thanksgiving, and it was delicious.

[quote] It's pretty easy to make, FFS You bake a yellow cake mix in a round tin, slice it in half once it cools off (that's the tricky part) insert vanilla pudding in between the two layers and then pile on the chocolate frosting. Throw a cherry on the top and you're done

[quote] No idea what a dump cake is, [R49] A female friend in college taught me how to do the Boston Cream Pie thing and it's the only thing I know how to bake. Not a big dessert guy, sorry.

Your friend taught you how to make a hot ass mess with cake mix. That is not Boston Cream Pie.

It would be interesting to start a thread on gross desserts off the top of my head. I can't really think of any except perhaps baked alaska, but nobody really eats that. I forgot when I had it - but I just remember the burnt / propane taste on the meringue. ugh.

I had Baked Alaska only once as a senior in high school at our senior dinner. I hate Meringue to begin with.

Boston Cream Pie is AWESOME.

So are "Boston Crème Pie" flavored things... from donuts to yogurt to Toaster Strudels.

What the hell is wrong with the OP?

r4

I agree who eats something that isn't what it claims to be?

Well off to have some Bombay Duck

I'm lukewarm about the 'cream', but who doesn't love ganache?

I think it would be better with buttercream than with that custard or whatever is usually in the middle. It changes the whole thing, I know (DL purists - sorry) but that's the cake I'd eat.

No way, R63, it's ALL ABOUT THE CUSTARD! The tangy custard complemented by the dark chocolate is what MAKES the dessert.

Buttercream is so... ordinary. No. You'd just have a weird cake if you did that. Boston Cream Pie is so much more than just a cake.

My mother made it with custard and it was the best. THE BEST I TELL YOU!!!

Has anyone tried this? Because it's vile. So, if not - save yourselves.

No, what it is R45 is that you cannot sing the praises of anything homey and comforting without the DL Foodies pouncing on you for your plebian appetites. You have 'baby tastes' if you're unwilling to drop the equivalent of a lease payment for an S-Class Benz on the ingredients for some chi-chi trifle you read about in some lifestyle magazine. It's sickening.

Yoplait is synonymous with 'vile', R66. They use beetles in some of their products. You read that right.

You need this handy, dandy gadget, R48. My Mom has had the same one for decades. When the wires break (and they will), I fix it with electric guitar strings (the unwound ones, of course) and crimp-on wire connectors :)

I've always enjoyed a good cream pie.

68 posts and no one has posted the Straight Fraternity video?

r48=Sandra Lee

I'm not fond of macarons though I would lick Macron's "biscuits", a bit of irony since Brigitte is the macaron "heiress", oh never mind.

Thank you R67-- for the once every three or four years I actually make one, I'm sure it will last.

Call it what you will R57, it gets raves. It's the sort of thing you serve after a very casual meal to people who love a good old school gloopy dessert

And R55-- stop trying to make the whipped cream filling happen. No one wants a fucking cake with whipped cream filling. As R64 notes, it's all about the custard.

R[26] The Boston Cream Pie originated at the Parker House Hotel on Tremont Street in Boston. Now called the Omni Parker House Hotel, they still serve it. I occasionally buy this at Henry's Market in Beverly, MA. Not bad.

Also from Wikipedia: The Boston cream pie is the official dessert of Massachusetts, declared as such on 12 December 1996

Parker House Hotel, also the creators of the Parker House Roll.

This is my favorite Little Debbie snack cake.

The original Parker House hotel still serve it. I used to live in Boston and I would go there to get a slice once in a while with a cup of coffee. I mean like other posters have said already: nice cake, pastry cream, chocolate glaze, who the fuck would say no to that?

excellent R41

I hate desserts that are filled with cream,pudding,or jelly. Getting a mouthful of cold,gelatinous slop is fucking disgusting.

It cannot possibly compare to my absolutely deelish red velvet cake!

Anything Boston and Irish is destined not to be tasty!

Boston Cream Pie lore:

I hate it!

You don't have to serve custard deserts ice cold. They aren't going to spoil if you leave them on the counter during dinner. I always prefer my Italian custard pastries after they have dechilled somewhat.

OP/R79 has [italic]ISSUES[/italic]

DL loves cream filled treats.

My donuts are sharting....

^LOL!

When well made, it's rich and delectable. But my experience over the years has been that it's rarely well made, no matter what the filling.

It was Dan Broderick's favorite pie...

I thought I'm the only person who hates meringue, R59?

I love it, and my favorite donut is the Boston creme from Dunkin' Donuts.

I hate meringue, r91. I'm the one who posted that BCP is rich and delectable when well done but rarely is.

I call Victoria Sponge, filled with Cream Pat, covered in ganache Plantagenet Pie.

Meringue to me is tough and bitter. Another dessert I dislike would be marzipan.

OP @ r79 : That's exactly what your last date said the first time he gave you a BJ.

I thought OP was talking about the sex act, not the pie.

If you think Meringue is tough and bitter, you've never had meringue. I have no idea what you're eating and calling meringue, but REAL meringue is soft and delicate and sweet.... Lemon Meringue pie is amazing.

An acuired taste

Boston Irish cream or Boston Italian cream?

That depends if you're in the North End or Southie part of town, R100...

I'd prefer the Irish cream if it doesn't come with the Irish Curse.

I detest soft meringue (like on a lemon meringue pie), but I love it when it's crisp.

R94 Why do so many of the GBBO bakers say "crème pâtisserie" instead of "crème pâtissière?"

like this, Swiss style

Boston Cream Pie isn't my favorite dessert ever, but why pick on a perfectly innocent pie, OP? Can't we attack something evil, rather than something soft, sweet, and creamy? What did it ever do to you to deserve such wrath?

Well aren't you just the biggest Mary Berry r94!

Yeah, it's gross. But it's not the grossest cake. That would be tres leches cake.

My parents had Chicago's best bakery when i was growing up. I learned how to make everything, and spent many sweltering nights working in the family business. So i feel i can weigh in with some authority here.

There is no such thing as "pastry cream" that's like saying batter or frosting. You can make Boston cream pie with custard if you are in a hurry, but it should be made from Bavarian creme, which is 1/2 fresh (from scratch) vanilla custard and 1/2 whipped cream or Swiss buttercream. The whipped cream version is not as sweet as the buttercream version.

It is NEVER made with pound cake. Honestly, where were you people raised? It is made with a light vanilla sponge. And the chocolate should be a slightly bittersweet dark chocolate ganache made once again with cream and butter.

So you can make this dessert rich or lighter, but it should always be served slightly chilled and immediately on preparing it (do not make the day before!!!!).

J'adore Tres Leches cake ... or even better-- CUATRO Leches cake!

Your pool boy, r110? You like? *I* LIKE!

A gloppy-looking pile, for sure, but SO-OOOOOOO good!

r107, I believe that is one of the nicest compliments I have received here on DataLounge.

.

r94

R109, you bring back great memories. This was always served on my birthday, with Bavarian creme that was light and fluffy, even when chilled. Whipped creme and other fillings just don't hold up as well. LOVE this dessert. Poor OP probably got a crap version. I've had a lot of sloppy custard versions, as well, but the dark chocolate ganache is essential.

Delicious - one of my favorites. Way to go Boston!

I've only ever had it in donut form. It looks yummy. Now I want to try it.

[quote]There is no such thing as "pastry cream"

r109, Pastry cream is starch stabilized egg custard.

Your family bakery may not have used it, but it is a thing.

When it's done right, with the best chocolate, custard and cake, it's delicious.

Unfortunately, it's rarely done right. Most professional bakers cut corners.

[quote] There is no such thing as "pastry cream" that's like saying batter or frosting. You can make Boston cream pie with custard if you are in a hurry, but it should be made from Bavarian creme, which is 1/2 fresh (from scratch) vanilla custard and 1/2 whipped cream or Swiss buttercream. The whipped cream version is not as sweet as the buttercream version.

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.

Bavarian cream, Crème bavaroise or simply Bavarois[1] is a dessert similar to pastry cream but thickened with gelatin or isinglass[2] instead of flour or cornstarch, and sometimes flavoured with liqueur. It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.

[quote]It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.

As opposed to those custard sauces that have no eggs?

What if I drizzle Hershey's syrup on a twinkie. Pretty close, right?

r121, YES!!!

But I wouldn't drizzle, I'd dunk.

It is not covered in chocolate fondant. And if it's as soggy as the reprehensible tres leches cake, you made it wrong.

If you topped a Tres Leches cake with whipped ganache you could call it a Jalisco Cream Pie.

New York style cheesecake, the food of the gods.

r118, thanks for posting nearly verbatim what i had previously posted, Done right, it's rich and delectable. It's rarely done right.

^ "what i had previously posted" should have been "What I have posted several times."

....

Everything about Boston is disgusting

r129 is from a stinking hellhole.

Kind of all one texture, soft.

OP's recipe, the one from King Arthur, is problematic. You'll have better luck with the America's Test Kitchen recipe. It thickens the pastry cream (yes, R109, pastry cream exists and it is a staple in baking) with a small amount of flour. The King Arthur recipe uses corn starch. Corn starch can be fussy to work with and a small error of time or temperature when you're making the pastry cream can cause it not to thicken properly. Thickening with flour avoids that and gives a thicker pastry cream, exactly what is wanted for a Boston Cream Pie.

Love it. Wish it was available in more places in Los Angeles. I haven't found it in years.