Gingerbread Cream Pie
Gingerbread Cream Pie blends the cozy warmth of gingerbread spices with a smooth, vanilla-cream filling. Expect hints of molasses, cinnamon, and a gentle kick from ginger that rounds out with a creamy texture.
Equipment
- Mixing Bowl
- 9-inch pie plate
- Whisk
Ingredients
Ingredients
- 150 g Gingerbread or gingersnap crumbs
- 40 g Unsalted butter melted
- 25 g Brown sugar optional
- 225 g Cream cheese
- 120 ml Heavy cream
- 100 g Light brown sugar
- 80 g Molasses
- 5 ml Vanilla extract
- 3 g Ground ginger
- 1 g Ground cinnamon
- 1 g Ground cloves a pinch
- 1 g Salt 1/8 tsp
Instructions
- Mix the crumbs with the melted butter and brown sugar until they stick together when pressed. Press the mixture into a 9-inch pie plate, spreading it evenly up the sides.
- Chill for 15-20 minutes, then bake at 175°C for 8-10 minutes, or until set. Let it cool completely before adding the filling.
- Beat the cream cheese with brown sugar until smooth and light. Add molasses, vanilla, and spices, mixing until well combined.
- In another bowl, whip the heavy cream to soft peaks and gently fold it into the cheese mixture until thick. Pour the filling into the cooled crust and spread evenly.
- Refrigerate for at least 4 hours, or overnight, to let the filling set firmly.
- After chilling, top with a swirl of whipped cream and a dusting of ginger or cinnamon. Optionally add caramel and ginger crystals.
Notes
Tip: Blind bake the crust for a crisp base, then cool it before adding the filling. For a no-bake version, use a quick-chill crust and let the filling set in the fridge.