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
