|Place of origin||United States|
|Region or state||Boston, Massachusetts|
|Serving temperature||Room temperature or chilled|
|Main ingredients||Sponge cake, custard or cream, chocolate glaze|
|Cookbook: Boston cream pie Media: Boston cream pie|
Despite its ingredients, it is still considered a pie, and not a cake. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the latter part of the 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".
Owners of the Parker House Hotel in Boston claim that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856. Called a "Chocolate Cream Pie", this cake consisted of two layers of French butter sponge cake filled with crème pâtissière and brushed with a rum syrup, its side coated with crème pâtissière overlain with toasted sliced almonds, and the top coated with chocolate fondant. While other custard cakes may have existed at this time baking chocolate as a coating was a new process, making it unique and a popular choice on the menu.
The name first appeared in the 1872 Methodist Almanac. Another early printed use of the term "Boston cream pie" occurred in the Granite Iron Ware Cook Book, printed in 1878. The earliest known recipe of the modern variant was printed in Miss Parloa's Kitchen Companion in 1887 as "Chocolate Cream Pie".
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