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Washington Cream Pie

By: Lyn Robitaille

"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!'"

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 or margarine
1 teaspoon vanilla extract
1 (21 ounce) can 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 degrees F 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.