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Gingerbread Cream Pie Recipe

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4.4 from 103 reviews

This Gingerbread Cream Pie is a luscious, spiced dessert featuring a creamy molasses-infused filling nestled within a crunchy graham cracker crust. Enhanced with warm spices like ginger, cinnamon, cloves, and nutmeg, this pie is a perfect festive treat topped with whipped cream and crunchy crushed gingerbread cookies for added texture and flavor.

Ingredients

Crust

  • 1 (9-inch) graham cracker crust

Filling

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses

Topping

  • Whipped cream for topping
  • Crushed gingerbread cookies for garnish

Instructions

  1. Combine dry ingredients: In a medium saucepan, mix together granulated sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt to create the base for the creamy filling.
  2. Add milk: Gradually whisk in the whole milk to the dry ingredients, ensuring the mixture becomes smooth and free of lumps.
  3. Cook mixture: Place the saucepan over medium heat and stir constantly until the mixture thickens and reaches a boil. Allow it to boil for 1 full minute to activate the cornstarch.
  4. Temper egg yolks: In a small bowl, whisk the egg yolks. Slowly pour in about 1 cup of the hot milk mixture into the yolks while whisking continuously to prevent scrambling.
  5. Combine and cook again: Return the tempered egg yolk mixture back to the saucepan. Continue cooking over medium heat, stirring constantly, until the mixture thickens again and boils. Boil for another 1 minute.
  6. Add final ingredients: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and molasses until the filling is completely smooth and glossy.
  7. Assemble pie: Pour the hot filling into the prepared 9-inch graham cracker crust, smoothing the top evenly.
  8. Chill: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm.
  9. Garnish and serve: Before serving, top the pie with dollops of whipped cream and sprinkle crushed gingerbread cookies over the top for added flavor and crunch.

Notes

  • To ensure a smooth filling, stir constantly while cooking to prevent lumps and scorching.
  • Tempering the egg yolks is important to avoid curdling.
  • Use whole milk for a richer and creamier texture; substituting with lower fat milk may alter the consistency.
  • Chilling time can be extended overnight for best results.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Find it online: https://alinacooks.com/gingerbread-cream-pie-recipe/