Is it a cake? A pie? A doughnut? Eh. Depends who you ask … and after doing some asking, here’s what I learned about why Boston Cream Pie (which is actually a cake) is called a pie. And a few other tidbits …
Boston Cream Pie was (so I’ve learned) first created at Boston’s Parker House Hotel by a French chef in 1881. The cake itself was a rich, butter sponge cake but it’s the custard “pie-like” filling that earned it it’s name, or so I’ve learned. Additionally, it is called a “pie” because back in the day cakes and pies were cooked in the same pans (again, or so I’ve learned). Regardless, be it a pie, a cake or a doughnut, it’s downright delicious and well worth the effort. Plus, it’s actually pretty darn easy to make. Caveat, I did use a boxed cake mix, sorry, not sorry. Oh, and yes, I used egg yolks but replaced the dairy with plant-based options to make this version of a Boston Cream Pie. I mean cake. Or whatever.
Boston Cream Pie is the official dessert of the state of Massachusetts.
One side note, I have seen home cooks and chefs alike use a sieve to strain the custard, but honestly, I didn’t find it necessary. This turned out so creamy and the texture was soft and smooth so no need to take that extra step peeps.
PLANT-BASED BOSTON CREAM PIE
PREP TIME: 1 hour | COOK TIME: 1+ hour and 3 hours for chilling
FOR THE FILLING:
- 3 egg yolks
- ½ cup sugar
- 2 TBS cornstarch
- ¾ cup plant-based half and half
- ½ cup plant-based heavy cream
- 1 tsp vanilla
Over medium-low heat, whisk yolks and sugar together, then add corn starch. Slowly pour in the half and half OR milk then the cream. Stir until it begins to thicken, and then cook, stirring occasionally for about 5 minutes. NOTE, DO NOT walk away from this or the consistency will change. Remove from heat then add vanilla. Pour into a bowl, cover and chill for at least 3 hours.
FOR THE CAKE:
Bake as directed and let cool completely before assembling what will become your final product. Once the custard filling has set sufficiently, place one layer of the cake on a cake pedestal and cover with the custard. Carefully place the second layer on top of the custard. I like to refrigerate this for about 30 minutes before adding the glaze to the top.
FOR THE TOPPING:
- ¼ cup plant-based heavy cream
- 4-5 ounces semisweet chocolate chips
- 1 tsp canola oil
Place chocolate chips and oil in glass bowl. Heat cream over medium-high heat then immediately pour directly over the chocolate, it will melt perfectly. Wait about 2 minutes, or until the glaze thickens slightly but not too much. Pour over your assembled cake and let sit for 30 minutes or so before serving. Enjoy! Keep any leftovers in the fridge : )
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
Frosting so good you can eat it with a spoon. And trust me, you will want too!
It’s National Pride Month and what better way to celebrate than with a cake from the master himself?!!
With all the plant-based options out there, it’s “almost” easy to make this “almost” vegan coconut cream pie : )