George Washington Gingerbread Cream Pie



1/3 Cup Butter
1 Cup Molasses
1 Egg, unbeaten
1-1/4 Cups 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 Gelatin
1/4 Cup Cold water
1 Cup Milk
1 Cup Sugar
Dash Salt
2 Tablespoons Corn starch
1 Egg, well beaten
1/2 Teaspoon Vanilla
1/2 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 gelatin in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into large. 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 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.

 Serves 6-8.