It's called pie, but let's face it, it's a cake -- with an oozy, luscious pastry cream filling between moist layers and chocolate ganache dripping down the sides. It so gripped the taste buds of nineteenth-century Bostonians at the Parker House Hotel that it became a classic dessert -- in fact, in 1996 it was named the state dessert of Massachusetts. A good way to tackle this cake is to make the cake layers and the pastry cream in advance. When ready to assemble, make the ganache topping.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 19, 2013.
Can the chocolate and custard be made a few days in advance?
This recipe is the foundation for a beautiful and delicious Boston Cream Pie. I added a splash more pure vanilla to both the cake and the custard but otherwise followed the instructions. The sour cream makes all the difference for a tender and light cake that can also hold the custard filling.