Description
This Silky Gingerbread Pie is a dessert that delivers bold gingerbread flavor with a smooth, custard-like texture. It is perfect for holidays or cozy nights in.
Ingredients
Scale
- 1 (9-inch) pie crust pastry
- ½ cup packed light brown sugar
- ⅓ cup white sugar
- ¼ cup cornstarch
- 1½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¼ teaspoon salt
- 2 cups half-and-half
- ¼ cup unsulfured molasses
- 4 egg yolks
- 2 tablespoons butter
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 400°F (200°C). Press the pie crust into a 9-inch pan and prick the bottom and sides with a fork. Bake for 10–12 minutes until lightly golden. Set aside.
- Place a fine-mesh sieve over a heatproof bowl and keep nearby.
- In a saucepan, whisk together brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, allspice, and salt.
- Gradually whisk in the half-and-half and molasses until smooth, then whisk in the egg yolks until fully combined.
- Cook over medium heat, whisking constantly, until large bubbles appear (about 7 minutes). Reduce heat to low and cook for 1 additional minute, continuing to whisk.
- Remove from heat and pour the custard through the sieve. Whisk in butter until melted and smooth.
- Pour filling into the baked crust. Press plastic wrap directly onto the surface and refrigerate for about 3 hours, or until set.
- Beat the heavy cream to soft peaks. Serve each slice with a generous spoonful of whipped cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30 grams
- Sodium: 180 mg
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 160 mg
Keywords: Silky Gingerbread Pie, gingerbread dessert, holiday pie