Description
This Gingerbread Cream Pie combines the warm, spicy flavors of gingerbread spices with a creamy custard filling nestled in a pre-baked pie crust. The pie is made by cooking a rich, spiced custard on the stovetop, chilling it until set, and topping it with sweet whipped cream and optional gingerbread cookie garnish for a festive and comforting dessert.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust (graham cracker or gingerbread)
Custard Filling
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish (Optional)
- Gingerbread or gingersnap cookies, crushed
Instructions
- Prepare the custard base: In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Whisk thoroughly to dissolve the cornstarch and sugar. Heat the mixture over medium heat, stirring frequently, until it begins to simmer.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly add approximately 1/2 cup of the hot milk mixture to the yolks while whisking continuously to prevent curdling.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue cooking over medium heat, whisking constantly until the mixture thickens and starts to bubble, indicating it has reached a custard consistency.
- Add spices and flavoring: Remove the saucepan from heat and stir in vanilla extract, ground cinnamon, ground ginger, ground allspice, and ground cloves until thoroughly combined.
- Assemble the pie: Pour the gingerbread cream filling into the pre-baked pie crust. Use a spatula to smooth the surface evenly. Allow the pie to cool to room temperature.
- Chill the pie: Refrigerate the pie for at least 4 hours or until the custard filling is fully set and firm.
- Prepare the whipped cream: Using an electric mixer, whip the heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks develop.
- Top the pie: Spread or pipe the whipped cream over the chilled pie evenly.
- Garnish and serve: Optionally, garnish the pie with crushed gingerbread or gingersnap cookies for added texture and festive flavor before serving.
Notes
- Use a pre-baked pie crust to avoid sogginess and ensure a crisp base.
- Tempering the egg yolks is essential to prevent them from scrambling when added to the hot milk mixture.
- Chilling the pie for at least 4 hours allows the custard to fully set, resulting in a clean slice.
- Adjust the spice levels to your preference based on the type of gingerbread flavor you enjoy.
- The whipped cream topping adds a light contrast to the rich custard filling.
- For a gluten-free version, use a gluten-free pie crust and cookies for garnish.
