Name: Washington Cream Pie
Total time: 6 h 30 min
Ingredients: 2 cups heavy cream; 1/2 cup (3½ ounces/99 grams) sugar , divided; Pinch table salt; 5 large egg yolks; 3 tablespoons cornstarch; 4 tablespoons unsalted butter , cold, cut into 4 pieces; 1 1/2 teaspoons vanilla extract; 3/4 cup heavy cream; 1/4 cup corn syrup; 8 ounces (227 grams) chopped bittersweet chocolate; 2 (8-inch) baked white cake rounds; 2/3 cup raspberry jam or preserves

Why This Recipe Works

Similar to Boston Cream Pie, Washington Cream Pie is a tender white cake filled with custard and topped with rich chocolate icing. But unlike its cousin, we further enhanced it with layers of raspberry jam. For the cake, we found stacking four individual cake layers was too thick. So we opted instead to use two and cut them in half. We like to use our White Layer Cake for this recipe.

Instructions

for the custard

Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.

When cream mixture comes to simmer, remove from heat and gradually whisk half into yolk mixture to temper, whisking constantly. Return cream-yolk mixture to remaining cream in saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until pudding is thickened and registers 180 degrees in several places, about 1 minute.

Off heat, whisk in butter and vanilla. Strain through fine-mesh strainer set over clean bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.

for the icing and cream pie

In medium saucepan, heat cream, corn syrup, and chocolate over medium-low heat, whisking constantly until smooth. Transfer mixture to bowl and cool 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 ⅓ 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.