Easy Gingerbread Cream Pie Recipe

Introduction

This Easy Gingerbread Cream Pie is a delightful holiday dessert with a buttery spiced crust and a rich, creamy filling. Its blend of warm spices and smooth textures makes it perfect for festive occasions or cozy nights in.

Ingredients

• 8.8 oz biscoff cookies (ground to fine crumbs)
• ¼ tsp ground ginger
• 7 tbsp unsalted butter (melted)
• 1 tbsp local hive honey
• ½ tsp kosher salt (diamond crystal brand)
• 2 cups heavy cream (cold)
• 1 cup powdered sugar (sifted)
• 2 tbsp local hive honey
• 2 tsp vanilla extract
• ¼ tsp kosher salt (diamond crystal brand)
• 12 oz cream cheese (room temperature)
• ¼ cup molasses
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp kosher salt (diamond crystal brand)
• ¼ tsp ground cloves
• ¼ tsp dry mustard
• ⅛ tsp ground cinnamon
• 7 gingerbread cookies
• ½ cup sugared cranberries
• 1 piece fresh rosemary
• 3 pieces star anise

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Blend the biscoff cookies in a food processor on high speed until they become fine crumbs.
3. Step 3: In a medium bowl, combine the cookie crumbs, ground ginger, melted butter, honey, and salt. Stir until well mixed.
4. Step 4: Press the mixture evenly into the bottom and sides of a pie dish. Bake for 10-12 minutes or until the crust is golden brown. Let it cool on a wire rack while preparing the filling.
5. Step 5: In a medium bowl, beat the cold heavy cream, powdered sugar, honey, vanilla extract, and salt with an electric hand mixer on medium-high speed until soft peaks form.
6. Step 6: Remove 1½ cups of the whipped cream and place it in an airtight container. Refrigerate this portion until needed for topping.
7. Step 7: In a separate medium bowl, blend the cream cheese, molasses, cinnamon, ground ginger, salt, ground cloves, and dry mustard with an electric mixer on medium speed for 2 minutes until smooth.
8. Step 8: Transfer the cream cheese mixture to a large bowl. Stir in one-quarter of the whipped cream mixture.
9. Step 9: Gently fold in half of the remaining whipped cream, then fold in the rest until everything is well combined.
10. Step 10: Pour the gingerbread filling into the cooled crust and smooth the top. Chill in the refrigerator overnight or freeze for about 4 hours until firm.
11. Step 11: Before serving, spread the reserved whipped cream over the pie. Garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive touch.

Tips & Variations

• For a deeper ginger flavor, increase the ground ginger slightly in the crust and filling.
• Use store-bought gingerbread or gingersnap cookies for garnish to save time.
• Substitute the biscoff cookies with graham crackers or ginger snaps if biscoff is unavailable.
• Chill the pie thoroughly for best texture before slicing to keep clean edges.

Storage

Store the pie covered in the refrigerator for up to 3 days. If frozen, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Reapply whipped cream topping before serving for best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making a day or two in advance. Just keep it refrigerated and add the whipped cream topping right before serving.

What can I use if I don’t have molasses?

If you don’t have molasses, you can substitute with dark corn syrup or a combination of honey and a small amount of brown sugar to mimic the flavor.

Easy Gingerbread Cream Pie Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Easy Gingerbread Cream Pie combines a spiced biscoff cookie crust with a luscious gingerbread-flavored cream cheese filling and whipped cream topping. Perfect for holiday gatherings or any time you crave a cozy, festive dessert, this pie offers layers of ginger, cinnamon, molasses, and clove flavors balanced by a creamy texture and a crisp, buttery crust.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 37 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 8.8 oz biscoff cookies, ground to fine crumbs
• ¼ tsp ground ginger
• 7 tbsp unsalted butter, melted
• 1 tbsp local hive honey
• ½ tsp kosher salt (Diamond Crystal brand)

Filling

• 2 cups heavy cream, cold
• 1 cup powdered sugar, sifted
• 2 tbsp local hive honey
• 2 tsp vanilla extract
• ¼ tsp kosher salt (Diamond Crystal brand)
• 12 oz cream cheese, room temperature
• ¼ cup molasses
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp kosher salt (Diamond Crystal brand)
• ¼ tsp ground cloves
• ¼ tsp dry mustard
• ⅛ tsp ground cinnamon

Garnish

• 7 gingerbread cookies
• ½ cup sugared cranberries
• 1 piece fresh rosemary
• 3 pieces star anise

Instructions

1. Making the Crust: Preheat your oven to 350°F. In a food processor, blend the biscoff cookies on high speed until you have fine crumbs. In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, honey, and kosher salt until well combined. Press this mixture firmly into the bottom and sides of a pie dish, then bake for 10-12 minutes until golden brown. Remove from oven and cool on a wire rack while you prepare the filling.
2. Making the Filling – Whipping Cream: In a medium bowl, use an electric hand mixer on medium-high speed to beat the cold heavy cream, powdered sugar, honey, vanilla extract, and kosher salt until soft peaks form. Carefully remove 1½ cups of this whipped cream, store it in an airtight container, and refrigerate until needed for topping.
3. Making the Filling – Cream Cheese Mixture: In a separate medium bowl, blend the room temperature cream cheese, molasses, ground cinnamon, ground ginger, kosher salt, ground cloves, and dry mustard on medium speed using an electric hand mixer for about 2 minutes until smooth and fluffy.
4. Combining Filling Components: Transfer the cream cheese mixture to a large bowl. Stir in a quarter of the whipped cream mixture gently to lighten it. Then carefully fold in half of the remaining whipped cream, followed by the rest, maintaining the airy texture.
5. Assembling the Pie: Pour the gingerbread cream filling into the cooled crust, smoothing the top evenly. Cover and refrigerate overnight to let it set, or place in the freezer for 4 hours if short on time.
6. Garnishing and Serving: Just before serving, top the pie with the reserved whipped cream from the airtight container. Decorate the pie attractively with the gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive touch.

Notes

• Ensure the cream cheese is at room temperature for a smoother filling without lumps.
• Use cold heavy cream to achieve optimal whipped cream consistency.
• If you don’t have biscoff cookies, speculoos or graham cracker crumbs can work as a substitute for the crust.
• This pie is best served chilled and can be made a day in advance for easier preparation.
• Adjust the sweetness by modifying the amount of honey and powdered sugar to your taste.

Keywords: gingerbread pie, cream pie, holiday dessert, biscoff crust, molasses pie, Christmas dessert