San Francisco Meets Boston Cream Pie
35 mins (prep 15, cooking 20)
8 ingredients
6-8 servings
Easy! a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So yummy! Cooking time does not include refrigerated time. Note: Several reviewers have commented on glaze "setting up" fast. Best to assemble while cake layers are at room temp. Added 07.21.12 "Why is it called a pie?", and "Why the name 'Boston'?". Why "pie" instead of "cake?", probably because colonists baked cakes in pie tins as they did not own cake pans. As far as the name Boston Cream Pie, story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. Recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. In Boston, Harvey D. Parker opened a restaurant called Parker House Restaurant. On the menu was a 'Parker House Cake Pie", which has evolved into Boston Cream Pie. :)

Categories:  <-60-mins , beginner-cook , easy , north-american , american , pie , pies-and-tarts , time-to-make , dessert ,
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Serving Size (85.65 g)
Servings 6
Amount per Serving
Calories 362.37 Calories from Fat 87.39
% Daily Value *
Total Fat 9.71g 89.64%
Saturated Fat 5.15g 154.38%
Trans Fat 0.17g %
Cholesterol 24.97mg 49.93%
Sodium 364.0mg 91.0%
Total Carbohydrate 59.93g 119.86%
Dietary Fiber 1.05 g 25.2%
Sugars 23.0 g %
Protein 9.25g 110.96%
Vitamin A 167.27IU% Vitamin C 1.14mg%
Calcium 307.97mg% Iron 1.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla instant pudding mix, half-and-half cream, glaze, half-and-half cream