1910s Mock Cream Pie Recipe

1910s Mock Cream Pie Recipe

Because the 1910s strawberry custard pie was so delicious, I tried out another 1910s pie recipe: mock cream pie from 1919. Mock cream pie is a custard pie with meringue topping – it’s delicious: sweet, rich and creamy!

Shortcrust Pastry
  • 225g flour
  • 150g butter
  • 75g sugar


Mock Cream Filling & Meringue Topping
  • 3 eggs
  • 1 pint (soy) milk
  • 1 cup sugar
  • 3 heaping tbsp flour
  • pinch salt
  • small piece butter


1910s Mock Cream Pie Recipe-2

The 1910s pie recipe doesn’t say what crust to make, so I made shortcrust pastry: Preheat the oven to 180°C/ 356°F. Cut cold butter into small pieces, add flour and sugar, and knead the dough briefly with cold hands. Line a springform or pie pan with the dough, prick the bottom with a fork and bake for 10-15 minutes.

Mock cream filling: ‘Beat [1/2 cup] sugar, flour and egg yolks together. After the milk has come to a boil add the mixture, salt and butter. After it has cooled, place in baked crust.’ (The Manila Cook Book, 1919) For the meringue topping, beat egg whites and the remaining sugar until stiff. ‘Place meringue over top and brown in oven’: Bake the cake for another 10 minutes.

6 thoughts on “1910s Mock Cream Pie Recipe

  1. This sounds similar to vinegar pie. I made that once from a recipe from Allrecipes.com. Check that one out. Sounds icky but was delicious.

  2. Yet to taste the finished product, but had to add 30 minutes extra cooking time as it was still very liquid in the middle after 10 minutes. My mixture is still wobbly and hopefully it will firm up as it cools and due to the extra time in the oven the meringue browned significantly despite covering it over with baking paper. I would recommend cooking up the custard centre half way through first then to putting the meringue on top and baking for the 10 minutes.

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