Recipes > Desserts > Pies > Cream Pies > Cream Pie

Cream Pie


  • 3 eggs
  • 1 cupful of sugar
  • 1 teaspoonful of baking-powder
  • 1 cupful of flour


Sift the flour and baking-powder together; beat the yolks and sugar together; add the flour and lastly the whipped whites of the eggs. Bake this cake mixture in two layers, and place between them when cold, and just before serving, a thick layer of whipped cream. Have the top piece covered with a boiled icing, or use between the cakes a cream filling made as follows:

Cream For Filling

  • 2 1/2 cupfuls of milk
  • 2 tablespoonfuls of flour
  • 3/4 cupful of sugar
  • 1 egg
  • 1 teaspoonful of vanilla


Scald the milk; turn it onto the beaten egg; return it to the fire; add the flour moistened with a little milk, and the sugar, and stir until thickened. Let it cool before adding it to the cake. Serve with whipped cream if desired.


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The Century Cook Book (1901).

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