Description
A smooth, spiced cream pie infused with classic gingerbread flavors and set inside a buttery crust, finished with fluffy whipped cream.
Ingredients
- 1 gingersnap or graham cracker pie crust
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups whole milk
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/4 cup molasses
- Whipped cream, for topping
Instructions
- Whisk brown sugar, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves in a medium saucepan.
- Slowly add the milk while whisking until smooth.
- Cook over medium heat, stirring frequently, until thick and bubbling.
- Whisk egg yolks in a small bowl. Temper them by whisking in a few spoonfuls of the hot mixture.
- Return the tempered yolks to the saucepan and cook for an additional 1–2 minutes.
- Remove from heat and stir in butter, vanilla, and molasses until fully combined and smooth.
- Pour the filling into the prepared crust.
- Refrigerate at least 4 hours, or until firmly set.
- Top with whipped cream before serving.
Notes
- A gingersnap crust gives the pie deeper gingerbread flavor.
- For extra spice, add a pinch more ginger or cinnamon.
- Chill overnight for the best texture and clean slices.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop & Chill
- Cuisine: American