Description
This Gingerbread Cream Pie is a cozy holiday dessert that combines a buttery gingersnap crust, velvety spiced cream filling, and a fluffy whipped topping. It’s festive, creamy, and perfectly captures the warm flavors of gingerbread in pie form!
Ingredients
- For the Crust:
- 1 1/2 cups crushed gingersnap cookies
- 1/3 cup melted butter
- 2 tbsp brown sugar
- For the Filling:
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 cup molasses
- For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Crushed gingersnaps or cinnamon for garnish (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix crushed gingersnap cookies, melted butter, and brown sugar until combined. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then cool completely.
- Make the Filling: In a medium saucepan, whisk together brown sugar, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until thick and bubbly, about 6–8 minutes. In a small bowl, whisk egg yolks lightly, then slowly temper them by adding a few tablespoons of the hot mixture while whisking.
- Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat and whisk in butter, vanilla, and molasses until smooth.
- Pour the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 4 hours or overnight until firm.
- Prepare the Topping: In a large bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the chilled pie.
- Garnish with crushed gingersnaps or a sprinkle of cinnamon before serving.
Notes
- For a lighter version, use graham crackers instead of gingersnaps for the crust.
- Add a splash of rum or bourbon to the filling for an adult twist.
- Make ahead — the pie can be chilled up to 2 days in advance.
- Serve with caramel drizzle for extra indulgence.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop and Chilled
- Cuisine: American