Name: Easy Gingerbread Cream Pie Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 4 h 32 min
Cuisine: American
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; ½ cup sugared cranberries; 1 piece fresh rosemary; 3 pieces star anise

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 temp)

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 (175°C).

Step 2: Blend the biscoff cookies in a food processor on high speed until you have fine crumbs.

Step 3: In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, honey, and salt until well combined.

Step 4: Press the mixture firmly into the bottom and sides of a pie dish, then bake for 10-12 minutes until golden brown. Let the crust cool on a wire rack while you prepare the filling.

Step 5: In a medium bowl, beat the cold heavy cream, powdered sugar, honey, vanilla extract, and salt with an electric hand mixer on medium-high speed until soft peaks form.

Step 6: Reserve 1½ cups of the whipped cream in an airtight container and refrigerate until needed for topping.

Step 7: In another medium bowl, blend cream cheese, molasses, cinnamon, ground ginger, salt, cloves, and dry mustard on medium speed with an electric mixer for about 2 minutes until smooth.

Step 8: Transfer the cream cheese mixture to a large bowl. Stir in ¼ of the reserved whipped cream gently to lighten the mixture.

Step 9: Fold in half of the remaining whipped cream carefully, then fold in the rest until fully incorporated and smooth.

Step 10: Pour the gingerbread cream filling into the cooled crust, spreading it evenly.

Step 11: Chill the pie overnight in the refrigerator or freeze for 4 hours to set.

Step 12: Just before serving, top the pie with the reserved whipped cream and garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise.

Tips & Variations

For extra spice, add a pinch of nutmeg or allspice to the filling mixture.

If you don’t have biscoff cookies, graham crackers or ginger snaps can make a great crust alternative.

Use full-fat cream cheese for the richest texture and flavor in your filling.

Garnish creatively with other seasonal fruits or nuts according to your taste.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be made a day in advance and kept refrigerated. This allows the flavors to meld nicely and the filling to set properly.

Can I use regular sugar instead of powdered sugar?

Powdered sugar dissolves more easily and helps keep the whipped cream smooth. If you use regular granulated sugar, whip the cream longer to fully dissolve it, but powdered sugar is recommended for best results.