February 22, 1955 Washington Cream Pie

Washington Cream Pie

The Cake:

1 c. cake flour
1/4 t. salt
5 eggs, slightly beaten
1/2 c. sugar
1/2 t. vanilla
1 T. butter

Sift flour, measure, and salt and sift together twice. Combine eggs and sugar, place over hot water; stir constantly until mixture is warm. Remove from water; beat until very light and thick, eggs should almost form a peak, add vanilla. Sift flour and salt over eggs, fold in carefully, add butter slowly, continuing to fold. Pour equal amounts into 2 greased and floured 9 inch pir pans. Bake at 400 degrees 12 to 15 minutes or until cake is golden brown. Turn out to cool. When cool, split each cake crosswise to form 2 layers. Spread with vanilla cream filling or if you prefer your favorite jam.

The Filling:

1/3 c. cornstartch
2/3 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
3 egg yolks, slightly beaten
1 t. vanilla

Mix cornstarch, sugar and salt. Gradually add milk, stirring constantly. Cook in double boiler until thick and smooth, cover and cook for about 5 minutes. Add small amount of mixture to egg yolks, stir into remaining hot mixture. Cook for 2 minutes, stirring. Cool; add vanilla. Enough for 2 Washington pies. Over top of each pie sprinkle confectioners sugar.