Washington Cream Pie Recipe

Name: Washington Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large 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 whole milk; 2 large eggs, beaten; 2 tablespoons butter; 1 teaspoon vanilla extract; 1 can (21 ounces) cherry pie filling; Whipped cream

Servings: persons

3 large 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 whole milk
2 large eggs, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Whipped cream

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 375u00b0 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.

847

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, 1-1/2 cups sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Washington Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Washington Cream Pie

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