Easy Gingerbread Pie [Gingerbread Cream Pie]
This easy Gingerbread Pie recipe is a unique cream pie offering for your Christmas dessert. Fairly low effort, for TONS of holiday flavor!
Servings: 10 Servings
Calories: 536kcal
Equipment
- 9" pie pan
Ingredients
Gingerbread Cookie Crust:
- 1 ¾ cups Gingersnap Cookie Crumbs
- 5 tablespoon Unsalted Butter melted
- 1 tablespoon Molasses
Gingerbread Custard Filling:
- 4 Large Eggs
- ½ cup Brown Sugar packed
- ⅓ Cup Corn Starch
- 1 tablespoon Ground Ginger
- 2 teaspoon Cinnamon
- ¼ teaspoon Allspice
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 1 ¼ cup Heavy Whipping Cream
- 1 ¼ cup Milk
- ⅓ cup Molasses
- 2 tablespoon Butter
- 2 teaspoon Vanilla Extract
Vanilla Whipped Cream Topping & Assembly
- 1 teaspoon Unflavored Gelatin Powder
- 1 tablespoon Cold Water
- 1 ½ cups Heavy Whipping Cream
- 2 tablespoon Confectioners / Icing / Powdered Sugar
- ½ - 1 teaspoon Vanilla Extract
- Ground Cinnamon additional garnish - optional
Instructions
Gingerbread Cookie Crust:
- Preheat oven to 350 F.
- Measure cookie crumbs into a medium bowl
- Whisk together molasses and melted butter, then add to the cookie crumbs. Stir well to combine.
- Dump crust mixture into an ungreased 9" pie pan.
- Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.
- Bake for 10 minutes, allow to cool fully before making the filling.
Gingerbread Custard Filling:
- In a large mixing bowl, whisk eggs together with brown sugar until fluffy and pale. Add cornstarch, spices, and salt, whisk until incorporated and smooth. Set aside.
- In a small saucepan, whisk together whipping cream, milk, and molasses. milk. Heat over medium heat, just to the start of a boil.
- Measure about ¼ cup of the cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.
- Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat.
- Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick.
- Remove from heat, whisk in butter and vanilla extract until butter is melted and the mixture is smooth.
- Cool to room temperature.
- Whisk filling again, pour into the cooled crust, cover with plastic wrap. Chill for 2 hours.
Vanilla Whipped Topping & Assembly
- Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
- Combine heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl (if using an electric mixer), or in the bowl of a stand mixer fit with a whisk attachment.
- Whip on medium speed until soft peaks start to form.
- Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
- Fold gelatin mixture to cream mixture, then whip until stiff peaks form.
- Spread whipped topping over the chilled pie, or pipe rosettes around the border.
- Sprinkle with cinnamon if desired,, chill another 2 hours to set the whipped cream.
Notes
See post for garnishing ideas.
Nutrition
Serving: 1Slice (1/10 of the pie) | Calories: 536kcal | Carbohydrates: 42g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 203mg | Potassium: 369mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1368IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 2mg