Weekend Recipe: Washington Cream Pie

Did you know that cream pies are actually cakes? It's just one of those "language changes over time" things. This cream pie was reportedly a breakfast (!!) favorite of George Washington's, hence the name. The only difference between this and a Boston Cream Pie is the jam. This dessert from America's Test Kitchen is extremely easy to assemble, and it's perfect for President's Day.

Photo courtesy America's Test KitchenWashington Cream Pie
Serves 8
3/4 cup heavy cream
1/4 cup corn syrup
8 ounces chopped bittersweet chocolate
2 (8-inch) white cake rounds
2/3 cup raspberry jam or preserves
1 1/2 cups vanilla custard, chilled

For the icing: In medium saucepan, cook cream, corn syrup, and chocolate over medium-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours, stirring occasionally. (Alternatively, chill mixture overnight until completely set. Let sit at room temperature until softened and spreadable, about 1 hour.)

To assemble: Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place 1 filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 minutes or up to 1 day. Slice and serve.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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