Boston Cream Pie

[lolitagirl]

I have been searching for an old 60's recipe for Boston Cream Pie. It is not made with a vanilla pudding filling or a filling made with eggs. The filling looks like a white or clear firm gelatin like filling. Almost looks like coconut milk in colour. I first had this light and yummy cake in a chinese restaurant in Northern Ontario and have been searching for the recipe for many years without success. Anyone had this treat before? It's a lovely cake although called a 'pie' and the filling is much nicer than an egg based filling.

[pinky kookie]

I found this recipe that could be the one you want. Check it out:

CREAM PIE CHINESE STYLE RECIPE -
http://www.chinesefood-recipes.com/chinese_desserts_appetizers_%20recipes/cream_pie_chinese_style_recipe.php
Serves 4
Ingredients for the dough (1):
1 oz flour
4 oz. lard
Ingredients for the dough (2):
5/9 oz. flour
½ egg
Water
Ingredients for cream:
1 ½ cup milk
½ oz. cornstarch
1 2/3 oz. sugar
1 tsp vinegar

Directions:
1. Prepare the dough (1). Combine in a bowl, flour and slightly melted lard and mix well. Place in the refrigerator for 4 to 5 hours.
2. Prepare the dough (2). Sift the flour into a bowl and drop the egg and combine, adding water gradually. Mix well until a smooth dough is formed. Place on a board and knead well until it becomes stiff. Place in the refrigerator for 4 to 5 hours.
3. Make a pie crust. Roll the dough (2) out flat and place the dough (1) in the middle. Wrap (1) with (2) tightly and roll it out into a rectangle. Fold the rectangle into 3 layers. Roll it out, turn it 90° and fold into 3 as before. Repeat the process two more times and finally roll it out into ¼” thick.
4. Cut the crust into a size a little larger than chrysanthemum mold and place it in the mold. Stick it tightly on the inside of the mold with your fingers.
5. Make the cream. Bring the milk and sugar to a boil in an aluminum pan. When the sugar melts, transfer the content into a bowl and let cool. Divide into 2. Add cornstarch into one half and set it over low heat. Mix until it becomes creamy. Add another half of milk and vinegar and mix.
6. Place the cream into the mold and bake for 10 minute in the oven over high heat. Cover with aluminum foil and bake for another 10 minutes. Remove the mold and serve.

[Zeldaz]

lolitagirl wrote:
I have been searching for an old 60's recipe for Boston Cream Pie. It is not made with a vanilla pudding filling or a filling made with eggs. The filling looks like a white or clear firm gelatin like filling. Almost looks like coconut milk in colour. I first had this light and yummy cake in a chinese restaurant in Northern Ontario and have been searching for the recipe for many years without success. Anyone had this treat before? It's a lovely cake although called a 'pie' and the filling is much nicer than an egg based filling.

Harumpf! Having grown up in Massachusetts I have to say that if it isn't filled with lovely custardy pastry cream there's no way it should ever be called Boston Cream Pie! That's just utter blasphemy!
That being said, there are many eggless vegan versions of the filling out there, like this one:


1/4 cup unbleached flour
1 cup soy milk, divided
3 tablespoons sugar
1 teaspoon lemon juice
1 vanilla bean, scraped clean

In a small bowl, whisk 1/4 cup of soy milk and the flour until it forms a paste. Set aside. In a small pot, add the rest of the soy milk, sugar, and the paste from the vanilla bean. Whisk to combine, then add the flour mixture. Over medium heat, whisk for about five to six minutes, or until the mixture thickens. Add the lemon juice, and whisk for about another minute. Take off the heat, transfer to another bowl to cool. Place some plastic wrap directly on top of the cream, so a skin doesn't form. Let cool.

[ellie_]

http://www.food.com/recipe/boston-cream-pie-57856

[pinky kookie]

And again, she said since the beginning that "she had the specific cream pie in a Chinese Restaurant which NOT included vanilla pudding or egg custard in the filling, but it had a white like milk (cream) color filling", which can fit the description of the Chinese cream pie, with NO vanilla or egg custard flavor.

[Chocolatl]

lolitagirl wrote:
I have been searching for an old 60's recipe for Boston Cream Pie. It is not made with a vanilla pudding filling or a filling made with eggs. The filling looks like a white or clear firm gelatin like filling. Almost looks like coconut milk in colour. I first had this light and yummy cake in a chinese restaurant in Northern Ontario and have been searching for the recipe for many years without success. Anyone had this treat before? It's a lovely cake although called a 'pie' and the filling is much nicer than an egg based filling.

Are you absolutely certain that the filling of the cake you had did not have eggs in it? I've had Boston Cream Pies that had a firmer, less creamy filling, but they were all made with eggs.

[Chocolatl]

This is a 1965 recipe for Boston Cream Pie, but it lacks the chocolate glaze. I don't know if it's like the one you're looking for, though. It comes from Woman's Day Encyclopedia of Cookery:

Cake:
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Filling:
1/3 cup granulated sugar
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1 cup milk
1 egg, beaten
1/2 teaspoon vanilla extract

Cake:
Preheat oven to 375° F.
Beat butter and sugar together.
Add eggs and mix well.
Sift dry ingredients together.
Add dry ingredients and milk alternately to the egg mixture.
Pour into 2 greased 8" round cake pans.
Bake for 20 minutes.
Remove from pans and cool on cake racks.
Filling:
Combine sugar, flour and salt in a small saucepan.
Add 1/4 cup milk and stir until smooth.
Add remaining milk and cook over low heat until thickened.
Add milk mixture to egg.
Return to saucepan and cook for 2 minutes.
Add vanilla and cool.
Assembly:
Spread cooled filling over bottom layer of cake.
Top with remaining layer.
Sprinkle with confectioner's sugar or coconut.

This is the only 1960s recipe I've found so far, and I don't think it's particularly authentic. If it's not what you want, I'll keep looking.

If you first had the cake in a Chinese restaurant, it's probable that it wasn't made on-premises. Was there any sort of a bakery nearby?

You may also want to try one of these other recipes, which are made with cornstarch and so will have a less cloudy filling.
Boston Cream Pie
Boston Cream Pie
Boston Cream Pie
I've not found any recipe that uses gelatin in the filling.

[PaulaG]

lolitagirl wrote:
I have been searching for an old 60's recipe for Boston Cream Pie. It is not made with a vanilla pudding filling or a filling made with eggs. The filling looks like a white or clear firm gelatin like filling. Almost looks like coconut milk in colour. I first had this light and yummy cake in a chinese restaurant in Northern Ontario and have been searching for the recipe for many years without success. Anyone had this treat before? It's a lovely cake although called a 'pie' and the filling is much nicer than an egg based filling.

It sounds delicious. The only Boston Cream Pie I am familiar with has a custard filling and not the filling you described. Since it was in a Chinese restaurant could the name of the dessert been different.

[Iron Bloomers]

after much bouncing around the internet I came across this recipe for a no-egg filling...it's a basic mix for pudding to be stored & portioned out.



Homemade Vanilla Pudding Mix
makes 8 cups of mix

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch

Combine milk, sugar, salt and cornstarch in a food processor and process until uniform. You may need to do this in 2-3 batches. Store mix in airtight canister or a closely covered jar.

To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 teaspoon of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.


hope this is close to what you are looking for/

[Chocolatl]

1Steve wrote:
If you are willing to experiment. Based on your description, I woulld take any one of the boston cream pie recipes posted here and substitute vanilla panna cotta for the custard.

You might have something there. It certainly seems to be closest to what the OP described.

It's awfully hard to locate a recipe that old without a specific source. Trial and error might end up being the only way to recreate it.

[1Steve]

If you are willing to experiment. Based on your description, I woulld take any one of the boston cream pie recipes posted here and substitute vanilla panna cotta for the custard.

[Harry05]

Hi guys...
Really nice talking about cream pic and also really nice above comments, guys, i also want to say something about this topic, guys, i also really like cream pie because it's too yum-me and tasty, keep it up guys ...

gold coast restaurants

[lolitagirl]

Thanks for all your suggestions - I will be trying these out very soon.

[Chef #2653967]

I have been to that restaurant..and that cake was so delicious. I have been seeking the same re pie for years. Did you have any luck? Please share!

[Chef #2653967]

I think I have eaten in that same restaurant! Seriously, it was so delicious! I have been trying to find the recipe for years. We're you able to get your hands on one? I am hosting a party and would love to make it!