Delightful Gingerbread Cream Pie Recipe
Whipping up a Gingerbread Cream Pie offers a delightful twist on traditional desserts. This treat combines sweet and spicy flavors, making it perfect for holiday gatherings or any time you crave something cozy and comforting. The creamy texture and seasonal spices truly elevate this dessert, making it a crowd-pleaser.
Why Make This Recipe
This Gingerbread Cream Pie is easy to prepare and bursts with festive flavor. It brings warmth and cheer to your table, especially during winter celebrations. If you want to impress your guests or indulge your family, this pie delivers just the right mix of sweetness and spice. Plus, it’s a great way to use spices commonly found in your kitchen.
How to Make Gingerbread Cream Pie
Ingredients:
- 5.1 oz instant vanilla pudding mix (1 box)
- 2 cups cold milk
- 2 tablespoons molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 9 inch pie shell (blind baked)
Step by Step:
- In a large bowl, whip together the vanilla pudding mix and cold milk. Let it sit for 3 minutes to thicken.
- Stir in molasses and spices until well combined.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture, then pour this mixture into the baked pie shell.
- Top the filling with the remaining whipped cream, and optionally sprinkle a little nutmeg for garnish.
- Refrigerate the pie until you are ready to serve.
How to Serve Gingerbread Cream Pie
Serve the Gingerbread Cream Pie chilled from the refrigerator. You can slice it and serve it on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Store Gingerbread Cream Pie
Keep any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The pie tastes best when consumed within 2-3 days for optimal freshness.
Tips to Make Gingerbread Cream Pie
- Use a store-bought pie shell for convenience or create your own for a homemade touch.
- Feel free to adjust spice amounts to match your taste preferences.
- Ensure that you whip the cream until stiff peaks form for the best texture.
Variation
For a chocolate twist, substitute a chocolate pudding mix for the vanilla pudding. This variation will add a rich flavor that complements the gingerbread spices beautifully.
FAQs
Q: Can I prepare the Gingerbread Cream Pie in advance?
A: Absolutely! You can prepare it 1-2 days before serving. Just keep it refrigerated until ready to serve.
Q: What can I do with leftover pie?
A: You can store any leftover pie in the refrigerator for up to 2-3 days. It makes for a delicious late-night snack!
Q: Can I freeze the Gingerbread Cream Pie?
A: It’s best not to freeze the pie, as the texture may change when thawed. Enjoy it fresh for the best taste!
Now you have a delightful recipe for Gingerbread Cream Pie that will surely become a favorite in your home! Enjoy every slice and happy baking!
Gingerbread Cream Pie
Ingredients
For the pie filling
- 5.1 oz instant vanilla pudding mix (1 box)
- 2 cups cold milk
- 2 tablespoons molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 9 inch pie shell (blind baked)
Instructions
Preparation
- In a large bowl, whip together the vanilla pudding mix and cold milk. Let it sit for 3 minutes to thicken.
- Stir in molasses and spices until well combined.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture, then pour this mixture into the baked pie shell.
- Top the filling with the remaining whipped cream, and optionally sprinkle a little nutmeg for garnish.
- Refrigerate the pie until you are ready to serve.
Notes
Nutrition
Gingerbread Cream Pie
Ingredients
For the pie filling
- 5.1 oz instant vanilla pudding mix (1 box)
- 2 cups cold milk
- 2 tablespoons molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 9 inch pie shell (blind baked)
Instructions
Preparation
- In a large bowl, whip together the vanilla pudding mix and cold milk. Let it sit for 3 minutes to thicken.
- Stir in molasses and spices until well combined.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture, then pour this mixture into the baked pie shell.
- Top the filling with the remaining whipped cream, and optionally sprinkle a little nutmeg for garnish.
- Refrigerate the pie until you are ready to serve.