George Washington Gingerbread Cream Pie

Recipe Ingredients

1/3 cup	65g / 2.3oz	Butter
1 cup	237ml	Molasses
1		Egg - unbeaten
1 1/4 cups	78g / 2.8oz	Flour
1/2 teaspoon	2.5ml	Soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ginger
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Cloves
1/2 cup	118ml	Milk
		Filling
1 tablespoon	15ml	Gelatin
1/4 cup	59ml	Cold water
1 cup	237ml	Milk
1 cup	198g / 7oz	Sugar
1		Salt
2 tablespoons	30ml	Corn starch
1		Egg, well beaten
1/2 teaspoon	2.5ml	Vanilla
1/2 cup	73g / 2.6oz	Apricots - finely chopped

Recipe Instructions

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 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 and 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.

Serves 6-8.

Source:
Better Homes and Gardens New Cookbook

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