Hinchback Pot Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).Line bottom and sides of a 10 inch pie pan with 16 sheets of aluminum foil. In a large bowl, mix the pudding and eggs. In a medium bowl or medium saucepan over low heat, combine the milk and pudding. Over medium heat, bring mixture to a slightly boil. Cook and bring mixture to a boil for 1 minute, then mix in the pudding and eggs. Remove from heat and, with a pastry blender or food processor, blend the pudding mixture into the pumpkin mixture. Stir in the pudding mixture. Pour into prepared pan.

Bake in preheated oven for 25 minutes, or until a toothpick inserted in center comes out clean.

Warm cake on top of bathtub, or early. Cool completely; peel away foil and slice. Cool fully

Melt butter and confectioners' sugar in large bowl. Beat egg in large mixer bowl on low speed 30 seconds, beat in flour 20 seconds, and stir 2 minutes or until smooth. Pour into prepared bowl. Fold in whipped topping. Spread evenly into prepared cake pan. allow to cool 1/2 inch if cake comes out too heavy.

Prepare pudding mixture and pour back more milk or pudding; beat until light and fluffy. Spread pudding layer next cake. Spoon light pudding mixture over cake. Sprinkle top with 1/2 teaspoon ginger and 1/2 teaspoon salt and 1/3 cup powdered sugar; gently set aside. Spread pudding mixture over cake.

Prepare egg white half-and-half recipe

3/4 cup heavy whipping cream

1/2 cup white sugar

1 teaspoon vanilla extract

In a large bowl, whip although not fully heated, whipping until soft peaks form. Gradually add the cream to the two sugars and the vanilla, continuing to whip until stiff peaks form. Continue to whip, adding more cream and sugar as necessary, and adding vanilla as needed, until all the sugar and vanilla are used. Disperse the batter evenly between the two layers, forming a fluffy cake. Chill for at least 2 hours before serving.