Boston cream pie is actually a delicious cake.
Owners of the Parker House Hotel in Boston said that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856. He called it the “Parker House Chocolate Cream Pie”.
Today’s variety is likely derived from the Washington pie, a two-layer yellow cake filled with jam and topped with confectioner’s sugar. Custard eventually replaced the jam, and a chocolate glaze replaced the confectioner’s sugar.
The Boston cream pie was declared the official dessert of Massachusetts on 12 December 1996.
One Angel Food Cake
1 Package(3.4 oz.) Vanilla Instant Pudding
1 ½ Cups Cold Milk
1 ½ Cups Cool Whip, thawed
2-4 oz. Baker’s Semi-Sweet Chocolate, chopped
Slice cake horizontally into 3 layers. Beat pudding mix and milk with a whisk 2 minutes. Stir in ½ cup Cool Whip. Stack cake layers on a plate, spreading pudding mixture between layers. Microwave chocolate and remaining Cool Whip in microwaveable bowl on high 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate at least 1 hour before serving.