A direct descendant of earlier cakes known as American pudding-cake pie and Washington pie, the dessert was referred to as chocolate cream pie, Parker House chocolate
cream pie, and finally Boston cream pie on Parker House’s menus.
 In the late 19th century, this type of cake was variously called a “cream pie”, a “chocolate cream pie”, or a “custard cake”.
 The Taiwanese version of the Boston cream pie is a chiffon cake which does not include chocolate.
 The name “chocolate cream pie” first appeared in the 1872 Methodist Almanac.
[‘1. “Although It Is Called A Boston Cream Pie, It Is In Fact A Cake, And Not A Pie”. South Florida Reporter. October 23, 2020. Retrieved June 7, 2021.
2. ^ Jump up to:a b c d Byrn, Anne (2016). American Cake: From Colonial Gingerbread to Classic
Layer, the Stories and Recipes Behind More than 125 of Our Best-Loved Cakes. Rodale. p. 46. ISBN 9781623365431. OCLC 934884678.
3. ^ John-Bryan Hopkins (2018). Foodimentary: Celebrating 365 Food Holidays with Classic Recipes. ISBN 9781577151531.
Patent, Greg (2002). Baking in America: Traditional and Contemporary Favorites from the Past 200 Years. Houghton Mifflin Harcourt. ISBN 9780618048311 – via Archive.org.
5. ^ Jump up to:a b Goldstein, Darra; Krondl, Michael; Heinzelmann, Ursula;
Mason, Laura; Quinzio, Geraldine & Rath, Eric, eds. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 9780199313624.
6. ^ “Massachusetts Facts”. Citizen Information Service, Massachusetts Secretary of the Commonwealth.
p. 6. Retrieved March 30, 2015.
7. ^ “Massachusetts State Donut or Desert Emblem: Boston Cream Donut”.
Photo credit: https://www.flickr.com/photos/kkimpel/2588453601/’]