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Gingerbread Cream Pie Recipe

Gingerbread Cream Pie Recipe

Learn how to make the best homemade Gingerbread Cream Pie with this easy baking recipe that combines a spiced gingerbread crust with silky vanilla cream. Perfect for holiday gatherings, this foolproof recipe balances warm winter spices with smooth, luscious filling for an unforgettable dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures a rustic Gingerbread Cream Pie with a deep amber crust, its edges perfectly crimped. A cross-section reveals the contrast between the dark spiced crust and cloud-like vanilla cream filling. Soft natural light highlights the glossy molasses drizzle cascading over the cream's surface, while scattered crystallized ginger pieces add sparkle. The pie rests on a weathered wooden board dusted with cinnamon, surrounded by vintage cookie cutters and fresh ginger root. Steam rises gently, suggesting it was just sliced, with one perfect wedge pulled slightly away to showcase the clean, defined layers.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Gingerbread Crust:</li><li class="ingredients-single-item">200g gingersnap cookies (or digestive biscuits with extra spices)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">45g light brown sugar</li><li class="ingredients-single-item">1 tbsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">400ml double cream</li><li class="ingredients-single-item">250g cream cheese, room temperature</li><li class="ingredients-single-item">100g icing sugar, sifted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">For the Molasses Drizzle:</li><li class="ingredients-single-item">60ml molasses (or black treacle)</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">2 tbsp double cream</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">30g crystallized ginger, finely chopped</li><li class="ingredients-single-item">1/2 tsp ground cinnamon for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Small saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Position the rack in the middle of the oven to ensure even heat distribution for your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the gingerbread crust, pulse the gingersnap cookies in a food processor until you have fine crumbs. The finer the crumbs, the more cohesive your crust will be. Transfer to a bowl and add the brown sugar, ground ginger, cinnamon, cloves, and salt. Mix thoroughly to distribute the spices evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the melted butter and mix until the mixture resembles wet sand and holds together when pressed between your fingers. The butter acts as the binding agent for your crust, so ensure it's completely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust, which will help prevent it from crumbling when sliced later. Bake for 8-10 minutes until fragrant and slightly darkened. The pre-baking step creates a barrier that prevents the crust from becoming soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from the oven and allow to cool completely on a wire rack. The cooling process is crucial as it allows the butter to resolidify, strengthening the structure of your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the cream filling, in a large bowl, beat the cream cheese with an electric mixer until smooth and free of lumps, about 2 minutes. Gradually add the sifted icing sugar and continue beating until fully incorporated. Mix in the vanilla extract and ground ginger. Starting with the cream cheese ensures a smooth base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whip the double cream until stiff peaks form. Be careful not to overwhip, which can cause the cream to become grainy and eventually turn to butter. You'll know you've reached stiff peaks when the cream stands up straight when the beaters are lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold the whipped cream into the cream cheese mixture using a large spatula. Use a cutting and folding motion rather than stirring to maintain as much air as possible in the mixture, which will give your filling its light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spoon the filling into the cooled crust and smooth the top with an offset spatula. Refrigerate for at least 4 hours or preferably overnight to allow the filling to set properly. This resting time also allows the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the molasses drizzle, combine the molasses, butter, and cream in a small saucepan over medium-low heat. Stir constantly until the butter is melted and the mixture is smooth and slightly thickened, about 3-4 minutes. Remove from heat and let cool to room temperature. The mixture will thicken further as it cools, reaching the perfect drizzling consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, drizzle the cooled molasses mixture over the pie in a decorative pattern. Sprinkle with the chopped crystallized ginger and dust lightly with cinnamon. The contrast between the dark drizzle and the pale filling creates a stunning visual effect.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled. The pie can be stored in the refrigerator for up to 3 days, though the crust may soften slightly over time.</li></ol>

FAQs

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

What ingredients are used in Gingerbread Cream Pie?

This festive pie combines gingersnap cookies, butter, and warming spices (ginger, cinnamon, cloves) for the crust, with a silky filling made from cream cheese, double cream, icing sugar, and vanilla. It's finished with a molasses drizzle and crystallised ginger garnish.

How to cook Gingerbread Cream Pie at home?

Learn how to cook Gingerbread Cream Pie by first making a spiced gingersnap crust that's briefly baked, then filling it with a no-bake cream cheese and whipped cream mixture. After chilling thoroughly to set, finish with a warm molasses drizzle and crystallised ginger for a stunning holiday dessert that requires minimal oven time.

Can I make this pie ahead of time for a holiday gathering?

Absolutely! This pie is perfect for advance preparation. You can make it up to 3 days ahead and store in the refrigerator. For best presentation, add the molasses drizzle and garnishes just before serving. The flavours actually improve after a day as the spices meld together.

What's the best way to achieve clean slices when serving a cream pie?

For pristine slices, dip a sharp knife in hot water and wipe it clean between each cut. Ensure the pie has fully set (minimum 4 hours in the refrigerator, preferably overnight). Gentle, confident slicing motions will help maintain the distinct layers between crust and filling.

Can I use homemade gingerbread cookies instead of shop-bought gingersnaps for the crust?

Homemade gingerbread cookies work brilliantly for the crust! Just ensure they're baked until crisp, then cool completely before processing. You might need to adjust the butter slightly, as homemade cookies often contain more moisture than shop-bought gingersnaps.

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This resting time also allows the flavors to meld together beautifully." }, { "@type": "HowToStep", "name": "Make molasses drizzle", "text": "For the molasses drizzle, combine the molasses, butter, and cream in a small saucepan over medium-low heat. Stir constantly until the butter is melted and the mixture is smooth and slightly thickened, about 3-4 minutes. Remove from heat and let cool to room temperature. The mixture will thicken further as it cools, reaching the perfect drizzling consistency." }, { "@type": "HowToStep", "name": "Garnish pie", "text": "Just before serving, drizzle the cooled molasses mixture over the pie in a decorative pattern. Sprinkle with the chopped crystallized ginger and dust lightly with cinnamon. The contrast between the dark drizzle and the pale filling creates a stunning visual effect." }, { "@type": "HowToStep", "name": "Serve", "text": "For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled. The pie can be stored in the refrigerator for up to 3 days, though the crust may soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Sophia Petrov", "datePublished": "2024-06-28", "reviewBody": "This gingerbread cream pie was the highlight of our family gathering! The spiced crust paired perfectly with the silky vanilla cream. Everyone asked for seconds and the recipe!", "name": "Holiday Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-06-25", "reviewBody": "I was nervous about making this as an intermediate baker, but the instructions were so clear. The molasses drizzle takes it to another level - definitely better than traditional pumpkin pie!", "name": "Better Than Traditional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-22", "reviewBody": "Made this for a dinner party and it was a showstopper! The contrast between the spiced crust and smooth filling is divine. I've already frozen a second one for Christmas Day.", "name": "Impressive Yet Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-18", "reviewBody": "The balance of spices in this pie is absolutely perfect - warming without being overwhelming. The crystallized ginger garnish adds the perfect little bursts of flavor. This is now our new Christmas tradition!", "name": "Perfect Spice Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Beaumont", "datePublished": "2024-06-15", "reviewBody": "I've never seen my family so excited about a dessert! The silky cream filling with that crisp gingerbread crust is heaven. I made it exactly as written and it turned out picture-perfect. Will be making this every holiday season!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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