Boston Cream Pie has long been a celebrated American dessert, a delightful symphony of light sponge cake, creamy vanilla ...

The Boston Cream Pie was declared the official state dessert of Massachusetts in 1996, thanks in part to a Norton High School civics class who sponsored the bill.

Boston Cream Pie is one of those timeless, elegant desserts that everyone loves. It’s a masterpiece of textures and flavors: ...

First, prepare the cake layer. Preheat the oven to 350°F and generously spray a 9-inch pie plate with nonstick cooking spray. Sift together the flour, cornstarch, baking powder, and salt in a ...

National Boston Cream Pie Day is coming up later this month, and that means you need to get your fill of the world-renowned treat that day. The dessert, which is not actually a pie but two cakes ...

“Boston cream pie is synonymous with Boston and New England,” says Gerry Tice, executive chef at Boston’s Omni Parker House hotel, where the dessert debuted more than 150 years ago.

The Omni Parker House Hotel, 60 School St. Boston, is credited as the original inventor of the Boston Cream Pie, and they still serve it today. Parker House credits Chef Anezin with its invention.

Never mind the nomenclature: Boston cream pie is actually a cake, with an extravagant cream filling and a slathering of chocolate frosting. Up in Massachusetts, they just call it wicked good.

Behold a vegan spin on Boston cream pie, with vanilla bean pastry cream sandwiched between two layers of yellow cake layers, and glazed a dark Taza chocolate ganache. It’s $5.50 a slice, or take ...

To get the skinny on this indulgent-but-worth-it creation, we went straight to the source, the Omni Parker House hotel, where the baked good first appeared on a plate more than 150 years ago.