Description
This Easy Gingerbread Cream Pie combines a spiced biscoff cookie crust with a luscious cream cheese and molasses filling, topped with fluffy whipped cream and festive garnishes. Perfect for the holiday season, this pie offers warm gingerbread spices with a creamy, smooth texture that delights every bite.
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 your oven to 350°F. Using a food processor, blend the biscoff cookies at high speed until you obtain fine crumbs. In a medium bowl, stir together the cookie crumbs, ground ginger, melted butter, honey, and salt until the mixture is well combined. Press this mixture evenly into the bottom and sides of your pie dish. Bake the crust for 10 to 12 minutes or until it turns golden brown. Once baked, cool the crust on a wire rack while you prepare the filling.
- Making the Filling: In a medium bowl, beat the cold heavy cream, powdered sugar, honey, vanilla extract, and salt together using an electric hand mixer on medium-high speed until soft peaks form. Set aside 1½ cups of this whipped cream by placing it in an airtight container and refrigerate it until needed for topping. In another medium bowl, blend the room temperature cream cheese, molasses, cinnamon, ground ginger, salt, ground cloves, and dry mustard on medium speed with an electric hand mixer for about 2 minutes until smooth and creamy.
- Combining the Filling: Transfer the cream cheese mixture to a large bowl. Stir in one-quarter of the whipped cream mixture gently. Then carefully fold in half of the remaining whipped cream, followed by folding in the remaining half, ensuring the mixture is light and airy.
- Assembling the Pie: Pour the gingerbread filling into the cooled biscoff cookie crust and smooth the top. Cover and chill the pie in the fridge overnight or place in the freezer for at least 4 hours to set properly.
- Garnishing and Serving: Just before serving, spread the reserved whipped cream over the pie. Decorate the top with the gingerbread cookies, sugared cranberries, fresh rosemary sprig, and star anise pieces for a festive touch. Serve chilled and enjoy!
Notes
- For best texture, ensure the cream cheese is at room temperature before mixing.
- Chilling the pie overnight allows the flavors to meld and the filling to firm up properly.
- You can substitute biscoff cookies with ginger snap cookies for an even stronger gingerbread flavor.
- If you don’t have local honey, any mild-flavored honey will work.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cream pie, holiday dessert, biscoff crust, cream cheese filling, whipped cream topping, festive pie
