George washington gingerbread cream pie
Yield: 8 servings
Ingredients:
- 1/3 c Butter FILLING
- 1 c Molasses 1 tb Gelatine
- 1 Egg unbeaten 1/4 c Cold water
- 1 1/4 c Flour 1 c Milk
- 1/2 ts Soda 1 c Sugar
- 1 ts Baking powder ds Salt
- 1/2 ts Salt 2 tb Corn starch
- 1/2 ts Ginger 1 Egg well beaten
- 1 ts Cinnamon 1/2 ts Vanilla
- 1/4 ts Cloves 1/2 c Finely chopped apricots
- 1/2 c Milk 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
Instructions:
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.
