Boston cream pie
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The Boston cream pie is actually a cake, not a pie. The idea of it being a pie most likely stems from the easier availability of pie tins over cake pans during the time the dish originated.
Created by the French chef, M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/cake combination comprises two layers of sponge cake filled with vanilla custard. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar.
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