Silky Gingerbread Pie recipe

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Ingredients

1 (9 inch) pie crust pastry
½ cup packed light brown sugar
⅓ cup white sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
⅛ teaspoon ground allspice
2 cups half-and-half
¼ cup unsulfured molasses
4 egg yolks
2 tablespoons butter
½ cup heavy whipping cream

Nutrition Info

284.8 calories
carbohydrate: 31.4 g
cholesterol: 101.9 mg
fat: 16.7 g
fiber: 0.7 g
protein: 3.3 g
saturatedFat: 8.2 g
servingSize: -
sodium: 168.5 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.

  2. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.

  3. Set a fine-mesh sieve over a bowl.

  4. Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan, gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.

  5. Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.

  6. Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.

  7. Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.

Recipe Yield

1 9-inch pie

Recipe Note

With a filling that's silky-smooth, this pie lets you enjoy classic gingerbread flavors in a whole new way.

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