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Ginger Cream Pie Recipe

Ginger Cream Pie Recipe

Learn how to make the best homemade Ginger Cream Pie with this easy baking recipe. A silky, spice-infused custard filling in a buttery homemade crust, topped with freshly whipped cream and crystallized ginger. The perfect balance of warmth and coolness for an impressive dessert that's surprisingly simple to master.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced ginger cream pie reveals its silky, pale golden filling speckled with warm spices against a crisp, golden-brown crust. Captured in soft natural light streaming through a kitchen window, the pie sits on a vintage ceramic plate with delicate blue detailing. A generous swirl of whipped cream adorns each slice, topped with small pieces of crystallized ginger that glisten like jewels. In the background, a steaming cup of tea and scattered whole spices—star anise, cinnamon sticks, and fresh ginger root—create a cozy composition. The cross-section reveals the contrast between the sturdy pastry base and the cloud-like filling, with tiny flecks of ginger visible throughout the creamy interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400ml double cream</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">30g crystallized ginger, finely chopped</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry crust. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (keeping the butter cold creates steam pockets during baking, resulting in a flaky crust). Mix in the sugar, then gradually add the ice water, one tablespoon at a time, until the dough just comes together.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Carefully transfer to your pie dish, gently pressing into the corners. Trim any excess, leaving a 1cm overhang, then fold under and crimp the edges decoratively. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 10 minutes until the crust is golden and crisp. The blind baking ensures your crust won't become soggy once filled. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, combine the cream, milk, half the sugar, grated ginger, cinnamon, nutmeg, cloves, and salt in a medium saucepan. Heat gently until steaming but not boiling, then remove from heat and let steep for 15 minutes to infuse the spices fully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium bowl, whisk together the egg yolks, remaining sugar, and cornflour until smooth and pale. This initial whisking incorporates air and begins to denature the proteins, setting you up for a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the cream mixture to low heat. Once warm, gradually pour about one-third of the hot cream mixture into the egg mixture, whisking constantly (this technique, called tempering, prevents the eggs from scrambling). Pour the tempered egg mixture back into the saucepan with the remaining cream.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Be patient and maintain a gentle heat—rushing this step can result in a grainy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove the ginger pieces and ensure a silky-smooth texture. Press a piece of cling film directly onto the surface of the custard to prevent a skin forming, then cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the cooled filling into the baked pastry case and refrigerate for at least 4 hours, preferably overnight. This setting time allows the custard to firm up to the perfect slice-able consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, prepare the topping. In a chilled bowl, whip the double cream with the icing sugar and vanilla until soft peaks form. Watch closely—overwhipped cream can become grainy and butter-like.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread or pipe the whipped cream over the set filling, then sprinkle with the chopped crystallized ginger for a beautiful finish and extra flavor punch. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve chilled and enjoy the harmonious blend of spicy warmth and cool creaminess!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Ginger Cream Pie?

A classic Ginger Cream Pie requires flour, butter, and sugar for the crust; double cream, milk, egg yolks, fresh ginger, and spices for the custard filling; and whipped cream with crystallised ginger for topping. The spice blend includes cinnamon, nutmeg, and cloves.

How to cook Ginger Cream Pie at home?

Learn how to cook Ginger Cream Pie by first blind-baking a buttery pastry crust, then preparing a spiced custard filling with fresh ginger that's gently cooked until thickened. After straining the custard and allowing it to set in the refrigerator, top with freshly whipped cream and crystallised ginger for a stunning homemade dessert.

What's the secret to achieving a silky-smooth custard filling in cream pies?

The secret lies in proper tempering (adding hot cream to eggs gradually while whisking), constant stirring over gentle heat, cooking just until thickened, and straining through a fine-mesh sieve to remove any lumps or fibrous ginger bits. Never rush the process or use high heat, which causes curdling.

Can I make a spiced custard pie ahead of time for special occasions?

Absolutely! This dessert is perfect for advance preparation. The custard-filled pie can be refrigerated for up to 2 days before serving. Simply add the fresh whipped cream topping and crystallised ginger garnish shortly before serving to maintain the best texture and presentation.

What's the ideal way to prevent a soggy bottom crust when making custard-based desserts?

Thoroughly blind-bake your crust until golden and crisp before adding any filling. Use pie weights during the initial baking to prevent bubbling, ensure the filling is cooled before pouring into the crust, and allow the custard to set properly in the refrigerator rather than rushing the chilling process.

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Prick the base with a fork." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 10 minutes until the crust is golden and crisp. The blind baking ensures your crust won't become soggy once filled. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Infuse cream mixture", "text": "For the filling, combine the cream, milk, half the sugar, grated ginger, cinnamon, nutmeg, cloves, and salt in a medium saucepan. Heat gently until steaming but not boiling, then remove from heat and let steep for 15 minutes to infuse the spices fully." }, { "@type": "HowToStep", "name": "Prepare egg mixture", "text": "In a medium bowl, whisk together the egg yolks, remaining sugar, and cornflour until smooth and pale. 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Watch closely—overwhipped cream can become grainy and butter-like." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Spread or pipe the whipped cream over the set filling, then sprinkle with the chopped crystallized ginger for a beautiful finish and extra flavor punch. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve chilled and enjoy the harmonious blend of spicy warmth and cool creaminess!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-04-10", "reviewBody": "Perfect balance of spicy and sweet! The ginger flavor is pronounced but not overwhelming. The silky texture of the filling contrasts beautifully with the crisp crust. This recipe is a keeper!", "name": "Wonderful Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-15", "reviewBody": "The creamy texture blew my family away! I was nervous about making custard from scratch but the instructions were so clear. The crystallized ginger on top adds the perfect finishing touch.", "name": "Amazingly Creamy Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-04-18", "reviewBody": "I've already decided I'm making this again for Thanksgiving dinner! The spice combination is perfect and the detailed instructions made it foolproof. Everyone asked for the recipe!", "name": "Holiday Dessert Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Moreno", "datePublished": "2024-04-12", "reviewBody": "This is truly a ginger lovers' dream dessert! The fresh and crystallized ginger combination creates such depth of flavor. The custard set perfectly and the crust was buttery and flaky.", "name": "Ginger Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-20", "reviewBody": "Better than bakery version honestly! I'm not usually confident with pie crusts but the detailed instructions helped immensely. The filling is silky smooth with the perfect spice kick. Worth every minute of preparation!", "name": "Impressive Homemade Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/ginger-cream-pie-recipe" }
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