Description
This Easy Gingerbread Cream Pie combines the warm, spicy flavors of gingerbread with a smooth, creamy filling. A crisp biscoff cookie crust infused with ginger and honey provides the perfect base, while a luscious cream cheese and molasses filling is topped with whipped cream and festive garnishes. Perfect for holiday celebrations or any cozy dessert craving.
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)
Whipped Cream Topping
- 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)
Filling
- 12 oz cream cheese, room temperature
- ¼ cup molasses
- 1 tsp ground 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 achieve fine crumbs. In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, honey, and salt until well combined. Press this mixture evenly into the bottom and sides of a pie dish. Bake for 10-12 minutes until golden brown, then cool the crust on a wire rack while preparing the filling.
- Prepare Whipped Cream: In a medium bowl, using an electric hand mixer on medium-high speed, beat the cold heavy cream, powdered sugar, honey, vanilla extract, and salt until soft peaks form. Remove 1½ cups of this whipped cream, place it in an airtight container, and refrigerate until needed for topping.
- Making the Filling: In a separate medium bowl, blend the room temperature cream cheese, molasses, cinnamon, ginger, salt, cloves, and dry mustard using an electric hand mixer on medium speed for about 2 minutes until smooth and fluffy. Transfer this mixture to a large bowl and stir in ¼ of the whipped cream mixture from step 2 until combined. Then gently fold in half of the remaining whipped cream, followed by the rest, ensuring a light and airy filling.
- Assemble the Pie: Pour the gingerbread cream filling into the cooled crust, smoothing the top. Chill the pie overnight in the refrigerator or freeze for at least 4 hours to set.
- Garnish and Serve: Before serving, top the pie with the reserved whipped cream from the airtight container. Decorate the pie with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive presentation.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- If you prefer a firmer filling, freezing the pie for 4 hours is ideal.
- The sugared cranberries and fresh rosemary add a beautiful seasonal touch but can be substituted with any preferred festive garnishes.
- Use Diamond Crystal kosher salt for accurate salt measurements, as it is less dense than other brands.
- Allow the pie to rest at room temperature for 10-15 minutes before serving if taken from the freezer for optimal texture.
