Gingerbread Cream Pie
This Gingerbread Cream Pie combines sweet and spicy flavors in a creamy texture, making it perfect for holiday gatherings and cozy desserts.
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
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.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 160mgSugar: 20g