Washington Cream Pie Recipe
Washington Cream Pie Recipe photo by Taste of Home

Washington Cream Pie Recipe

Publisher Photo
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!"
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 9 servings

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 McCormick® Pure Vanilla Extract
  • 1 can (21 ounces) cherry pie filling
  • Whipped cream

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Washington Cream Pie in Taste of Home December/January 1995, p67

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Washington Cream Pie

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MY REVIEW
Reviewed Jun. 26, 2010

"Flavor was good but cake came out tough and filling too soft (squished out of sides while cutting)."

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