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George Washington Gingerbread Cream Pie

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 c Butter

    2. 1 c Molasses

    3. 1 Egg, unbeaten

    4. 1 1/4 c Flour

    5. 1/2 ts Soda

    6. 1 ts Baking powder

    7. 1/2 ts Salt

    8. 1/2 ts Ginger

    9. 1 ts Cinnamon

    10. 1/4 ts Cloves

    11. 1/2 c Milk FILLING

    12. 1 tb Gelatine

    13. 1/4 c Cold water

    14. 1 c Milk

    15. 1 c Sugar ds Salt

    16. 2 tb Corn starch

    17. 1 Egg, well beaten

    18. 1/2 ts Vanilla

    19. 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

    20. 9" round cake pan or springform. Bake at

    21. 350F for 40 minutes. When cool, remove from pan; split in half. Put together with

    Instructions Jump to Ingredients ↑

    1. 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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