Ginger Cream Pie Recipe

<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>

<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>

<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>