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Washington Cream Pie Recipe

Photo by: Taste of Home

Lyn Robitaille of East Hartland, Connecticut recalls, "My mom made this cherry-topped cake every year for my uncle, who shares his birthday with George Washington!"

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9 Servings
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

3 eggs
1-1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup water
FILLING:
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Whipped cream

Directions

In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers.
For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 497 calories, 7 g fat (4 g saturated fat), 132 mg cholesterol, 189 mg sodium, 100 g carbohydrate, 1 g fiber, 8 g protein.

Washington Cream Pie published in Taste of Home December/January 1995, p67

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