George washington gingerbread cream pie

Yield: 8 servings

Measure Ingredient
⅓ cup Butter
1 cup Molasses
1 \N Egg, unbeaten
1¼ cup Flour
½ teaspoon Soda
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ginger
1 teaspoon Cinnamon
¼ teaspoon Cloves
½ cup Milk
1 tablespoon Gelatine
¼ cup Cold water
1 cup Milk
1 cup Sugar
\N dash Salt
2 tablespoons Corn starch
1 \N Egg, well beaten
½ teaspoon Vanilla
½ cup Finely chopped apricots

CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth.

Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge.

saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler.

When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1¼ hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8.

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