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George Washington Gingerbread Cream Pie
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- #57186
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup butter
1 cup molasses
1 egg, unbeaten
1 1/4 cup flour
1/2 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup milk
FILLING
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup milk
1 cup sugar
1 dash salt
2 tablespoons corn starch
1 egg, well beaten
1/2 teaspoon vanilla extract
1/2 cup finely chopped apricots
whipped topping (optional)
directions
CAKE: Cream together butter and molasses, then add unbeaten egg and blend well.
Add sifted dry ingredients alternately with milk and beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350 degrees F for 40 minutes.
When cool, remove from pan. Split the cake in half horizontally. Put together with the following filling:
FILLING: Soak gelatin in cold water for 10 minutes.
Heat milk to scalding in top of double boiler (or medium saucepan set into larger saucepan). Stir in mixture of sugar, salt and corn starch and 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.
added by
macleodkat
nutrition data
Nutritional data has not been calculated yet.
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