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

Introduction

This Easy Gingerbread Cream Pie combines the warm spices of gingerbread with a light and creamy filling, perfect for holiday gatherings or cozy evenings. Its crisp biscoff cookie crust adds a delightful texture contrast to the smooth, spiced cream cheese mixture. Simple to make and irresistibly flavorful, this pie is sure to become a seasonal favorite.

A slice of pie is shown with two main layers: a bottom brown crumbly crust and a thick, smooth, light beige creamy layer on top, covered with a dusting of brown powder. On the top surface, there is a small gingerbread man cookie with white icing details, a star anise, a sprig of green rosemary, and a red sugared berry. The slice is placed on a white speckled plate with a brown rim, set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C).

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

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

Step 4: Press the mixture evenly into the bottom and sides of a pie dish. Bake for 10-12 minutes until golden brown. Cool the crust on a wire rack.

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

Step 6: Remove 1½ cups of the whipped cream and store it in an airtight container in the refrigerator for topping later.

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

Step 8: Add the cream cheese mixture to a large bowl. Stir in one quarter of the whipped cream mixture gently.

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

Step 10: Pour the filling into the cooled crust, spreading evenly. Refrigerate overnight or freeze for 4 hours to set.

Step 11: Before serving, top the pie with the reserved whipped cream. Garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive touch.

Tips & Variations

For a crunchier crust, toast the biscoff cookie crumbs lightly before mixing with butter.

Substitute molasses with dark corn syrup for a milder flavor.

Add a splash of bourbon or brandy to the filling for an adult twist.

Use store-bought whipped cream if short on time, but fresh homemade whipped cream delivers better texture.

Try garnishing with candied ginger pieces for an extra spicy note.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from resting in the fridge overnight to allow the flavors to meld and the filling to set properly.

What can I use if I don’t have biscoff cookies?

You can substitute graham crackers or gingersnap cookies for the crust to retain a similar flavor profile and texture.

Dessert

Easy Gingerbread Cream Pie Recipe