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Title: Gingerbread Cream Pie -- George Washington
Categories: Dessert
Yield: 8 Servings
| 1/3 | c | Butter |
| 1 | c | Molasses |
| 1 | Egg, unbeaten | |
| 1 1/4 | c | Flour |
| 1/2 | ts | Soda |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1/2 | c | Milk |
| FILLING | ||
| 1 | tb | Gelatine |
| 1/4 | c | Cold water |
| 1 | c | Milk |
| 1 | c | Sugar |
| ds | Salt | |
| 2 | tb | Corn starch |
| 1 | Egg, well beaten | |
| 1/2 | ts | Vanilla |
| 1/2 | c | 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 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8.
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