Easy Boston Cream Pie Cookie Bites Recipe | Practically Homemade (2024)

FAQs

What makes it Boston cream? ›

What is Boston Cream Pie? Despite the name, it's not a pie at all. Filled with a rich and velvety pastry cream, what truly makes this two-layer golden cake so special is the rich chocolate icing. Back in the 1800s, chocolate was mainly consumed at home as a beverage or in puddings.

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

The Boston Cream Pie was declared the official state dessert of Massachusetts in 1996, thanks in part to a Norton High School civics class who sponsored the bill. The cream pie beat out some stiff competition in Fig Newtons, Toll House cookies, and Indian pudding.

It's believed that the cake was called a pie due to the fact that pie tins were more available and used more often than cake pans in the mid-19th century, so the first versions of the cake were probably baked in pie tins.

The doughnut adaptation of the pie is popular not only in Massachusetts but throughout the United States and Canada. Also filled with the same cream, the Bavarian cream doughnut differs from the Boston cream doughnut in that, instead of a chocolate glaze topping, the Bavarian cream doughnut is tossed in powdered sugar.

It was first invented in 1856, by an Armenian-French chef named Sanzian. At the time, chocolate frosting was a fairly new idea, so the delicious dessert took the world by storm. And to this day, it remains a popular menu selection. It's even the official dessert of Massachusetts!

Sink your fork into layers of rich vanilla custard, fluffy whipped cream, and moist yellow cake with Mrs. Smith Boston Cream Pie, a classic indulgence that's sure to please. This frozen pie is perfect for any occasion: a quick weeknight dessert or a special treat for weekend gatherings.

Pie: Boston cream pie is a cake, not a pie.

Upon the announcement of the official state dessert of Massachusetts, the Boston Cream Pie was proclaimed on December 12, 1996. The pie defeated candidates such as the toll house cookie and Indian pudding.

What pie is America known for? ›

Apple. There are five states they prefer apple pie to other flavors. Apples came to the United States with Europeans. Apple pie has English origins, according to Smithsonian magazine, but the dessert is an American classic.

Puritans took to the beans, the slave trade brought us molasses, and the most common tale is that sailors and merchants passing through the region's biggest city would enjoy the quick, cheap meal to such a degree that the Beantown nickname emerged through word of mouth.

But now, at least, the answer seems simple: boston cream pie is called a pie because similar cakes were originally baked in pie pans. If this logical explanation satisfies you, please read no further. But if it all just seems too simple to you, if your sweet teeth are crying “conspiracy!” read on.

A pie bird is a hollow ceramic tool that bakers place in the center of pies to prevent bubbling over. They can also be called pie vents, because that hollow core allows steam to escape during baking.

A pie bird is a hollow ceramic or stoneware tool that is placed in the center of pies to prevent the filling from bubbling over. Pie birds also provide support for the top crust, keeping it from drooping in the middle.

The Texture Is The Biggest Difference

Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.

While it has the word pie in its name, Boston cream pie is simply a yellow cake with pastry cream in the middle and a chocolate ganache spread on top.

In the Northeast, it can be similar to a Boston Kreme with chocolate icing and Bavarian Kreme filling, resembling an Éclair. We also use the Bismark to make fancies, filled with raspberry jelly and topped with vanilla buttercream and sprinkles.