Gingerbread Cream Pie
If there is one dessert you should make this holiday season, I promise you it should be this gingerbread cream pie. It is SO easy to make (you only need to pre-bake the crust), has few ingredients and is just way too delicious to not give it a whirl.
Ingredients
Base
- 2 ½ cups (320 grams) graham cracker crumbs about 21 full sheets
- 6 tbsp (85 grams) unsalted butter melted
- ½ tsp ground cinnamon
Filling
- 1 cup (230 mL) heavy cream room temperature
- 1 8 oz package cream cheese room temperature
- 1 cup (120 grams) powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp molasses optional
Topping
- Whipped cream optional
- Ginger snaps optional
- Caramel drizzle optional
Instructions
Base
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease an 8 inch or 9 inch pie dish or springform pan.
- In a food processor or blender, process the full graham cracker sheets until they are a fine crumb. If you do not have a food processor, place the graham cracker sheets in a ziplock bag and gently hit them with the back of a wooden spoon/spatula/rolling pin until they are a fine crumb.
- Add the melted butter and cinnamon and pulse until the mixture is combined (or mix in a medium-sized bowl). It should resemble wet sand.
- Press the mixture into the bottom and up the sides of the pan. Start with the sides by working your fingers around the edges of the pan, pressing the mixture against it. Then, press the mixture into the bottom of the pan. You can use your hands, an offset spatula, or the bottom of a measuring cup for this, but I find that just using your hands makes it the most smooth!
- Bake the crust for 10 minutes, then let it cool either at room temperature or in the fridge.
Filling
- While the crust is baking and cooling, prepare the filling. In the bowl of a stand mixer using the whisk attachment, or using a handheld mixer, beat the heavy cream on high speed for 2-3 minutes until stiff peaks form.
- In a separate bowl, beat the cream cheese for a minute until creamy. Add the powdered sugar and beat on low speed for 30 seconds, then turn up the speed to medium-high and beat for 1-2 minutes until smooth and combined. Add the vanilla extract, cinnamon, ginger, nutmeg and molasses (if using) and beat on medium-high speed until combined.
- Then, add the whipped cream into the cream cheese mixture and fold together until completely combined. Pour the filling into an even layer on top of the crust and let chill for at least 4 hours or overnight in the fridge, or for 2 hours in the freezer.
- Top with whipped cream, crushed ginger snaps, caramel drizzle, etc., and enjoy!
Tried this recipe?Let us know how it was!