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The chilled pie on the white marble cooktop, topped with reserved whipped cream. Garnishes such as a sprinkle of ground cinnamon, gingerbread cookies, sugared cranberries, fresh rosemary, and star anise add a festive, decorative touch.

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 561 kcal

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.
    A food processor on the white marble cooktop with Biscoff cookies being ground into fine crumbs. In a medium bowl nearby, the crumbs are mixed with ground ginger, melted butter, honey, and salt until fully combined, then pressed evenly into a pie dish, creating a solid crust
  • 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.
    The pie dish on the white marble cooktop as the crust bakes in the oven at 350°F for 10-12 minutes, turning golden brown. The crust cools on a wire rack, ready for the filling.
  • 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.
    A medium mixing bowl on the white marble cooktop as heavy cream, powdered sugar, honey, vanilla, and salt are whipped with an electric mixer until soft peaks form. A portion of the whipped cream is set aside for garnish.
  • 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.
    Another bowl on the white marble cooktop as softened cream cheese, molasses, cinnamon, ginger, salt, cloves, and dry mustard are beaten together with an electric mixer, creating a smooth and creamy gingerbread filling base.
  • Add the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture to lighten it up.
    The cream cheese mixture in a large bowl on the white marble cooktop as a portion of the whipped cream is gently folded in, lightening the filling. The remaining whipped cream is folded in two stages until fully combined and fluffy.
  • 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.
    The chilled pie on the white marble cooktop, topped with reserved whipped cream. Garnishes such as a sprinkle of ground cinnamon, gingerbread cookies, sugared cranberries, fresh rosemary, and star anise add a festive, decorative touch.
  • 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!