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Gingerbread Cream Pie

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Recipe

 

Yield

8 servings

Prep

90 min

Cook

45 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup butter
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1 cup molasses
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1 each eggs
unbeaten
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1 ¼ cups all-purpose flour
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½ teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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½ teaspoon ginger
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1 teaspoon cinnamon
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¼ teaspoon cloves
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½ cup milk
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Filling
1 tablespoon gelatin, unflavored
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¼ cup water
cold
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1 cup milk
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1 cup sugar
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1 dash salt
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2 tablespoons cornstarch
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1 each eggs
well beaten
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½ teaspoon vanilla extract
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½ cup apricots
finely chopped
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Ingredients

Amount Measure Ingredient Features
79 ml butter
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237 ml molasses
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1 each eggs
unbeaten
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296 ml all-purpose flour
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2.5 ml baking soda
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5 ml baking powder
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2.5 ml salt
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2.5 ml ginger
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5 ml cinnamon
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1.3 ml cloves
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118 ml milk
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Filling
15 ml gelatin, unflavored
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59 ml water
cold
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237 ml milk
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237 ml sugar
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1 dash salt
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3E+1 ml cornstarch
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1 each eggs
well beaten
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2.5 ml vanilla extract
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118 ml apricots
finely chopped
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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 gelatine 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 gelatine 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.

Serves 6-8.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 40522% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 287mg 12%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 0%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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