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INGREDIENTS

3 eggs
1 1/2 c sugar
1 tbsp lemon juice
1 c sifted cake flour
1 tsp baking powder
3/4 tsp salt
3 tbsp butter
1/2 c hot milk
4 tbsp cornstarch
1 1/2 c milk
2 egg yolks, slightly beaten
1 tsp vanilla
1 20-oz pkg frozen tart red cherries, thawed
1 c whipping cream
1 tbsp confectioners' sugar

DIRECTIONS

Grease bottom of 8-inch baking pan; line with waxed paper. Set aside. Beat eggs until thick. Add 1 c sugar gradually; beat until light and fluffy. Stir in lemon juice. Sift flour, baking powder, and 1/4 tsp salt; fold into egg mixture just until blended. Melt 1 tbsp butter in hot milk; stir into batter quickly. Pour into prepared pan. Bake in preheated 350-degree oven for 30 minutes. Let stand for 10 minutes. Invert onto wire rack to cool; remove waxed paper. Combine remaining sugar, 3 tbsp cornstarch, and remaining salt in saucepan; add milk gradually. Cook over medium heat, stirring constantly, until thick; cook for 2 minutes longer. Blend small amount of hot mixture into egg yolks; stir back into saucepan. Cook for 1 minute. Stir in remaining butter and vanilla. Press circle of waxed paper over surface of filling; chill. Cut cake crosswise into 2 layers; fill with cream filling. Drain cherries, reserving 3/4 c syrup. Combine remaining cornstarch and reserved syrup in 1 qt saucepan. Cook over medium heat, stirring constantly, until thick; cook for 2 minutes longer. Add cherries; spoon over top of cake. Chill. Whip cream in chilled bowl until stiff; fold in confectioners' sugar. Frost sides of cake with whipped cream; flute whipped cream around edge of cake.