Gingerbread Cream Pie
A delightful dessert that blends the warm flavors of gingerbread with a creamy filling, perfect for holiday celebrations and special gatherings.
Ingredients
For the Filling
- 5.1 oz instant vanilla pudding mix 1 box
- 2 cups cold milk Ensure it's cold for the best texture.
- 2 tablespoons molasses Adds a rich flavor.
- ½ teaspoon cinnamon Ground spice.
- ⅛ teaspoon nutmeg Ground spice.
- ¼ teaspoon ginger Ground spice.
- ⅛ teaspoon cloves Ground spice.
- 1 ½ cups heavy cream Whipped for a fluffy texture.
- ¼ cup powdered sugar For sweetening the whipped cream.
- 1 9-inch pie shell Blind baked and cooled.
Instructions
Preparation
- Gather all your ingredients and ensure your pie shell is blind baked and cooled to room temperature.
- In a large bowl, combine the instant vanilla pudding mix with the cold milk and whisk until fully incorporated. Let sit for about three minutes to thicken.
- Stir in the molasses, cinnamon, nutmeg, ginger, and cloves to create a richly flavored base.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture to lighten it.
- Pour the mixture into your prepared pie shell and top with the remaining whipped cream.
- Optionally, garnish with a sprinkle of nutmeg.
- Chill the pie in the refrigerator until ready to serve.
- Slice and serve, enjoying the wonderful flavors.
Notes
To keep your pie fresh, refrigerate in an airtight container. It lasts up to three days. Customize with different spices or toppings as desired. Can be made a day in advance.