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Washington Cream Pie

 Washington Cream Pie
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!"
9 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 3 eggs
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup water
  • 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


  • 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

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Washington Cream Pie (continued)

Directions (continued)

  • vanilla; cool completely. Spread between cake layers. Cut into
  • squares; top with pie filling and whipped cream. Yield: 9 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.