Washington Cream Pie Recipe

2 1 1
Washington Cream Pie Recipe
Washington Cream Pie Recipe photo by Taste of Home
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Washington Cream Pie Recipe

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2 1 1
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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!"
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
9 servings
TOTAL TIME:
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 or margarine
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling
  • Whipped cream

Directions

In a mixing 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.
Originally published as Washington Cream Pie in Taste of Home December/January 1995, p67

Nutritional Facts

1 piece: 497 calories, 7g fat (4g saturated fat), 132mg cholesterol, 189mg sodium, 100g carbohydrate (73g sugars, 1g fiber), 8g protein.

  • 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 or margarine
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling
  • Whipped cream
  1. In a mixing 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

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MY REVIEW
angelasandoval User ID: 2401339 2171
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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