Gingerbread Cream Pie
From chefelaine 15 years ago
- 20 minutes to make
- Serves 8
This very rich pie is reminiscent of butterscotch-cream and pumpkin, all at the same time! A delightful, sweet dessert to finish any meal!
Ingredients
- The crust: shopping list
- boiling water pastry (separate recipe for this is already up) shopping list
- ------------------------------------------ shopping list
- the filling: shopping list
- 1 cup butter shopping list
- 1 1/4 cups packed, dark brown sugar shopping list
- 1 cup whipping cream shopping list
- 1/4 cup fancy molasses shopping list
- 4 egg yolks shopping list
- 1/3rd cup cornstarch shopping list
- 2 tsp fresh ginger, finely grated shopping list
- 3/4 tsp ground cinnamon shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp ground cloves shopping list
- 3/4 tsp salt shopping list
- 2 cups 2% milk shopping list
- ------------------------------------------ shopping list
- the topping: shopping list
- 1 1/2 cups whipping cream shopping list
- 2 tbsp sugar shopping list
- 1 tsp vanilla extract shopping list
- 1/4 tsp ground cinnamon shopping list
How to make it
- On a lightly floured surface, gently roll the pastry dough to 1/8th inch thickness
- line a 9 inch pie plate with the dough
- trim edges and crimp with fingers or fork
- place a second pie plate on top of the unbaked crust
- weight it down with pie weights or small stones
- bake crust for 18 to 20 minutes or until edges are lightly golden
- remove from oven
- remove weights and top pie plate
- allow crust to cool completely
- ------------------------------------------
- the filling:
- heat butter and brown sugar in a pot over medium heat, stirring until bubbling
- whisk in the cream and molasses
- stir until just below a simmer
- slowly pour the cream mixture into the egg mixture, whisking constantly until thoroughly blended
- ------------------------------------------
- to finish:
- return the mixture to the pot and whisk over medium heat until thickened and just beginning to bubble
- remove from heat and allow to cool slightly
- strain and when cooled, pour into the cooled pie plate
- cover with plastic wrap and chill in the refrigerator until set (about 6 hours)
- ------------------------------------------
- the topping:
- whip the cream into soft peaks
- fold in the sugar, vanilla, and cinnamon
- dollop and spread evenly over the gingerbread filling
- chill until ready to serve.
The Rating
Reviewed by 35 people-
great Elaine. 5
Pete and Candy
dagnabbit
in Barrie loved it
-
whats not too love about this one great recipe love molasses, the filling the topping the pie YEah! high5
momo_55grandma
in Mountianview loved it
-
This Gingerbread Cream Pie has everything I like and it's all in this pie. I can't wait to try it Elaine and again, 5++++ forks.
chacha
in New York loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "