Washington Cream Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Washington Cream Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Washington Cream Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a mixing bowl, beat eggs on high for 3 minutes; gradually add sugar

Step 2: Technique & Execution

Combine flour and baking powder; stir into egg mixture alternately with water

Step 3: Technique & Execution

Beat on low for 1 minute

Step 4: Technique & Execution

Pour into a greased 9-in. square baking pan

Step 5: Technique & Execution

Bake at 375 degrees F for 25-30 minutes or until the cake tests done

Step 6: Technique & Execution

Split cake into two layers