Recipe - George Washington Gingerbread Cream Pie

1/3 cup Butter
1 cup Molasses
1 Egg, unbeaten
1 One fourth cup Flour
One half teaspoon Soda
1 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Ginger
1 teaspoon Cinnamon
One fourth teaspoon Cloves
One half cup Milk
FILLING
1 tablespoon Gelatine
One fourth cup Cold water
1 cup Milk
1 cup Sugar
ds Salt
2 tablespoon Corn starch
1 Egg, well beaten
One half teaspoon Vanilla
One half cup Finely chopped apricots

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 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 One fourth hour).
When filling is firm enough, spread between layers of gingerbread. If
desired, top with whipped topping. Serves 68.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini