Easy Gingerbread Cream Pie Recipe
Introduction
This Easy Gingerbread Cream Pie combines a spiced biscoff cookie crust with a luscious gingerbread-flavored cream cheese filling. It’s a festive dessert perfect for holiday gatherings or any time you crave a cozy, flavorful treat.
Ingredients
- 8.8 oz biscoff cookies (ground to fine crumbs)
- ¼ tsp ground ginger
- 7 tbsp unsalted butter (melted)
- 1 tbsp local hive honey
- ½ tsp kosher salt (Diamond Crystal brand)
- 2 cups heavy cream (cold)
- 1 cup powdered sugar (sifted)
- 2 tbsp local hive honey
- 2 tsp vanilla extract
- ¼ tsp kosher salt (Diamond Crystal brand)
- 12 oz cream cheese (room temperature)
- ¼ cup molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp kosher salt (Diamond Crystal brand)
- ¼ tsp ground cloves
- ¼ tsp dry mustard
- ⅛ tsp ground cinnamon
- 7 gingerbread cookies (for garnish)
- ½ cup sugared cranberries (for garnish)
- 1 piece fresh rosemary (for garnish)
- 3 pieces star anise (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F. Blend the biscoff cookies in a food processor on high speed until they form fine crumbs.
- Step 2: In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, honey, and salt until well combined.
- Step 3: Press the mixture firmly into the bottom and sides of a pie dish. Bake for 10-12 minutes until golden brown. Cool the crust on a wire rack while preparing the filling.
- Step 4: Beat the cold heavy cream, powdered sugar, honey, vanilla extract, and salt in a medium bowl with an electric hand mixer on medium-high speed until soft peaks form.
- Step 5: Remove 1½ cups of whipped cream, place it in an airtight container, and refrigerate until needed.
- Step 6: In a separate medium bowl, beat the cream cheese, molasses, cinnamon, ground ginger, salt, ground cloves, dry mustard, and ground cinnamon on medium speed with an electric mixer for 2 minutes until smooth.
- Step 7: Transfer the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture until combined.
- Step 8: Fold in half of the remaining whipped cream gently, then fold in the rest, maintaining the airy texture.
- Step 9: Pour the gingerbread filling into the cooled crust. Chill the pie overnight in the refrigerator or freeze for at least 4 hours.
- Step 10: Before serving, spread the reserved whipped cream over the top of the pie. Garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive touch.
Tips & Variations
- Use a stand mixer if you have one to make whipping the cream easier and faster.
- For a dairy-free version, substitute coconut cream for heavy cream and a non-dairy cream cheese alternative.
- Adjust the spices according to your preference—add more ground cloves or cinnamon for a deeper flavor.
- If you don’t have biscoff cookies, graham crackers or gingersnap cookies make a great alternative for the crust.
Storage
Store the pie covered in the refrigerator for up to 3 days. If frozen, keep it in an airtight container and thaw in the refrigerator overnight before serving. Re-whip the reserved cream topping if needed before garnishing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie in advance?
Yes, this pie is great when made a day ahead as the flavors meld beautifully after chilling overnight. Just add the whipped cream topping and garnish before serving.
Can I use regular sugar instead of honey?
You can substitute honey with an equal amount of granulated sugar or maple syrup, but honey adds a unique flavor that complements the gingerbread spices.
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Easy Gingerbread Cream Pie Recipe
- Total Time: 4 hours 32 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Easy Gingerbread Cream Pie offers a delightful twist on classic gingerbread flavors combined with a luscious cream cheese filling and a crunchy biscoff cookie crust. Perfect for holiday gatherings or any time you’re craving a spiced, creamy dessert, this pie balances sweet, spiced, and creamy textures for an irresistible treat.
Ingredients
Scale
Crust
- 8.8 oz biscoff cookies (ground to fine crumbs)
- ¼ tsp ground ginger
- 7 tbsp unsalted butter (melted)
- 1 tbsp local hive honey
- ½ tsp kosher salt (Diamond Crystal brand)
Filling
- 2 cups heavy cream (cold)
- 1 cup powdered sugar (sifted)
- 2 tbsp local hive honey
- 2 tsp vanilla extract
- ¼ tsp kosher salt (Diamond Crystal brand)
- 12 oz cream cheese (room temperature)
- ¼ cup molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp kosher salt (Diamond Crystal brand)
- ¼ tsp ground cloves
- ¼ tsp dry mustard
- ⅛ tsp ground cinnamon
Garnish
- 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. Blend the biscoff cookies in a food processor on high speed until you have fine crumbs. In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, local honey, and kosher salt until well combined. Press this mixture firmly into the bottom and sides of a pie dish.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes until golden brown. Remove from the oven and cool completely on a wire rack while preparing the filling.
- Make the Whipped Cream: In a medium bowl, beat together cold heavy cream, sifted powdered sugar, honey, vanilla extract, and kosher salt using an electric hand mixer on medium-high speed until soft peaks form. Reserve 1½ cups of this whipped cream by placing it in an airtight container, then refrigerate until needed.
- Prepare the Cream Cheese Mixture: In a separate medium bowl, beat the room temperature cream cheese, molasses, cinnamon, ground ginger, kosher salt, ground cloves, dry mustard, and ground cinnamon on medium speed using an electric hand mixer for about 2 minutes until smooth and well combined.
- Combine Filling Components: Transfer the cream cheese mixture to a large bowl. Stir in one-quarter of the remaining whipped cream mixture gently, then fold in half of the remaining whipped cream, followed by the other half, until fully incorporated and smooth.
- Assemble the Pie: Pour the gingerbread filling into the cooled crust and spread evenly. Chill the pie overnight in the refrigerator or place it in the freezer for at least 4 hours to set completely.
- Garnish and Serve: Before serving, top the pie with the reserved whipped cream from the airtight container. Garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive touch.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Press the crust mixture firmly to create a sturdy base for the filling.
- Using local hive honey enhances the natural sweetness and flavor depth.
- Chilling the pie overnight gives the flavors time to meld and results in a firmer texture.
- The garnishes add a decorative and aromatic appeal but can be omitted if desired.
- If short on time, chilling in the freezer for 4 hours is an effective alternative to overnight refrigeration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread Cream Pie, holiday dessert, biscoff cookie crust, spiced cream cheese filling, festive pie recipe
