Specifically, the Boston Cream Pie, which is really a cake not a pie. According to history the first Boston Cream pie was created by Chef at the Parker House.

Here’s the classic recipe from 1879 from the Housekeeping in Old Virginia by Marion Cabell Tyree cookbook.

Boston Cream Cakes:

• 2 cups of flour
• 1 1/2 cups of water
• 1 cup butter
• 5 eggs

Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.

The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.

Open the cakes and fill them with this cream.

Fafnir waxes poetic about the Boston Cream pie

You are haughty and aloof, Boston cream pie and we resent you for it. But we resent you because we love you so. We crave your rich texture and privileged upbringing. We pine for your easy socialite lifestyle and your creamy custard filling. Who does not want in their heart of hearts to be the Boston cream pie?

Yum!

* Photo from Fafnir