Boston Cream Pie Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Boston Cream Pie
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 92g, 1 piece

Intro: We all love our cake, and the Boston cream pie is one of the tastiest. That’s right, although it is called a ‘pie’ it is actually a cake… Don’t ask me why they call it a pie, it is just a name. It was first created by a French chef called M. Sanzian at the Parker House Hotel in Boston around 1855 and in 1996 was named as the official dessert of Massachusetts.

The Boston cream pie is basically two halves of sponge cake with a vanilla custard or cream filling between those layers, and a chocolate icing on the top of it. If you fill a Berliner with the same filling and put chocolate on top then that is known as a Boston cream doughnut, which is like having a handy portable mini-cream pie to take around with you!

If you haven’t tried this delicious dessert yet then make sure you buy some for your next family get together so you can see what you have been missing all this time!

Footnotes:

None

Source:

These nutrition facts for Boston cream pie were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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