This Gingerbread Cream Pie is a festive, rich dessert that combines the spicy warmth of gingerbread with a smooth, creamy filling.
The gingerbread crust provides the perfect crunch, while the velvety cream filling melts in your mouth, creating a delightful contrast of flavors. It’s a holiday treat that captures the essence of Christmas in every bite, ideal for your seasonal gatherings.
Pair it with a drizzle of Caramel Sauce for an extra layer of sweetness or enjoy it alongside a comforting Pumpkin Spice Latte to bring out the cozy, spiced notes of the pie.
Why You’ll Love This Gingerbread Cream Pie?
- Perfect for the Holidays: A festive flavor that brings the essence of gingerbread to life.
- Decadent Creaminess: The smooth filling complements the crunchy, spiced crust.
- Delicious Pairings: Enhance the experience with rich caramel sauce or the seasonal warmth of a pumpkin spice latte.
Gingerbread Cream Pie
A festive and creamy dessert with a spiced gingerbread filling and a crunchy Biscoff cookie crust. Topped with whipped cream, sugared cranberries, and a touch of rosemary for a truly seasonal treat!
Equipment
- 1 Food processor
- 1 set of mixing bowls
- 1 Rubber Spatula
- 1 Cooling rack
- 1 Electric mixer
- 1 pie pan
Ingredients
Cookie Crust:
- 8.8 oz Biscoff cookies ground to fine crumbs
- ¼ teaspoon ground ginger
- 7 tablespoons unsalted butter melted
- 1 tablespoon Local Hive Honey optional, use code “kristaskitchen15” for a discount
- ½ teaspoon kosher salt Diamond Crystal brand
Pie Filling:
- 2 cups heavy cream cold
- 1 cup powdered sugar sifted
- 2 tablespoons Local Hive Honey optional
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt Diamond Crystal brand
- 12 oz cream cheese room temperature
- ¼ cup molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon ground cloves
- ¼ teaspoon dry mustard
- Garnish optional:
- ⅛ teaspoon ground cinnamon
- 7 gingerbread cookies
- ½ cup sugared cranberries
- 1 piece fresh rosemary
- 3 pieces star anise
Instructions
Making the Crust:
- Preheat the oven to 350°F (175°C).
- Blend the Biscoff cookies in a food processor until fine crumbs form.
- Stir together the cookie crumbs, ginger, melted butter, honey, and salt in a medium bowl until fully combined.
- Press the mixture into the bottom and sides of a pie dish.
- Bake for 10-12 minutes, or until golden brown.
- Cool the crust on a wire rack while you prepare the filling.
Making the Filling:
- In a medium bowl, beat the heavy cream, powdered sugar, honey, vanilla, and salt with an electric mixer on medium-high speed until soft peaks form.
- Remove 1½ cups of the whipped cream and set it aside in an airtight container in the fridge for later.
- In another bowl, beat the cream cheese, molasses, cinnamon, ginger, salt, cloves, and dry mustard with an electric mixer on medium speed for about 2 minutes until smooth.
- Add the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture to lighten it up.
- Gently fold in ½ of the remaining whipped cream and then fold in the other half until fully incorporated.
- Fill the cooled crust with the gingerbread filling and smooth the top.
- Chill in the fridge overnight or in the freezer for 4 hours to set.
Garnishing:
- Before serving, top the pie with the reserved whipped cream.
- Optional: Garnish with ground cinnamon, gingerbread cookies, sugared cranberries, fresh rosemary, and star anise.
- Enjoy this festive Gingerbread Pie as a sweet end to your holiday meals!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 561 kcal |
| Carbohydrates | 46 g |
| Sugar | 31 g |
| Fat | 41 g |
| Protein | 5 g |
| Fibre | 1 g |
