GEORGE WASHINGTON GINGERBREAD CREAM PIE

• 1 /3 c Butter
• 1 c Molasses
• 1 Egg, unbeaten
• 1 1 /4 c Flour
• 1 /2 ts Soda
• 1 ts Baking powder
• 1 /2 ts Salt
• 1 /2 ts Ginger
• 1 ts Cinnamon
• 1 /4 ts Cloves
• 1 /2 c Milk
• FILLING
• 1 tb Gelatine
• 1 /4 c Cold water
• 1 c Milk
• 1 c Sugar
• ds Salt
• 2 tb Corn starch
• 1 Egg, well beaten
• 1 /2 ts Vanilla
• 1 /2 c 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 1/4 hour). When filling is firm enough,

spread between layers of gingerbread. If desired, top with whipped

topping. Serves 6-8.