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Easy Gingerbread Cream Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

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