Title: George Washington's Gingerbread Cream Pie
Categories: Cakes, Pies, Fruits
Yield: 6-8 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
MMMMM--------------------------FILLING-------------------------------
1 tb Gelatin
1/4 c Cold water
1 c Milk
1 c Sugar
ds Salt
2 tb Corn starch
1 lg Egg; well beaten
1/2 ts Vanilla
1/2 c Apricots; fine chopped
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 350 F for 40 minutes. When cool,
remove from pan; split in half. Put together with the
following filling:
FILLING: Soak gelatin in cold water for 10 min. Heat
milk to scalding in top of double boiler (or med.
saucepan set into large 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 gelatin 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.
