George Washington Gingerbread Cream Pie

Name: George Washington Gingerbread Cream Pie
Yield: 8
Cuisine: Fusion
Ingredients: butter; molasses; eggs; flour; baking soda; baking powder; salt; ginger; cinnamon; cloves; milk; gelatin, unflavored; water; milk; sugar; salt; cornstarch; eggs; vanilla extract; apricots

Submitted by So-Simple

YIELD

8 servings

PREP

2 min

COOK

40 min

READY

3 min

Ingredients

⅓

CUP BUTTER

CUP MOLASSES

EACH EGGS
unbeaten

1 ¼

CUPS ALL-PURPOSE FLOUR

TEASPOON BAKING SODA

TEASPOON BAKING POWDER

TEASPOON SALT

TEASPOON GINGER

TEASPOON CINNAMON

TEASPOON CLOVES

CUP MILK

Filling

TABLESPOON GELATIN, UNFLAVORED *

CUP WATER
cold

CUP MILK

CUP SUGAR

X SALT
to taste *

TABLESPOONS CORNSTARCH

EACH EGGS
well beaten

TEASPOON VANILLA EXTRACT

CUP APRICOTS
finely chopped *

Directions

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℉ (180℃) 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 medium 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 1¼ hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping.