Description
This Easy Gingerbread Cream Pie combines a spiced biscoff cookie crust with a rich, creamy gingerbread filling. Topped with whipped cream and festive garnishes, this dessert is perfect for holiday gatherings or any time you crave a seasonal treat with warm gingerbread flavors and smooth creaminess.
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)
Whipped Cream Topping
- 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)
Gingerbread Filling
- 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
Garnishes
- 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 (175°C). Place the biscoff cookies in a food processor and blend on high speed until they become fine crumbs. In a medium bowl, combine the cookie crumbs, ground ginger, melted butter, honey, and kosher salt. Stir until the mixture is evenly combined. Press this mixture firmly into the bottom and up the sides of a pie dish. Bake for 10-12 minutes, or until the crust turns golden brown. Remove from the oven and let the crust cool completely on a wire rack while you prepare the filling.
- Making the Whipped Cream: In a medium bowl, beat the cold heavy cream with powdered sugar, honey, vanilla extract, and kosher salt on medium-high speed using an electric hand mixer until soft peaks form. Reserve 1½ cups of the whipped cream by placing it in an airtight container, then refrigerate until needed.
- Making the Gingerbread Filling: In a separate medium bowl, use an electric hand mixer to blend the cream cheese, molasses, cinnamon, ground ginger, kosher salt, ground cloves, dry mustard, and additional ground cinnamon on medium speed for about 2 minutes until smooth and well combined.
- Combining the Filling: Transfer the cream cheese mixture to a large bowl. Stir in one-quarter of the whipped cream mixture to loosen it. Gently fold in half of the remaining whipped cream until combined, then fold in the rest of the whipped cream to keep the filling light and airy.
- Assembling the Pie: Pour the gingerbread filling into the cooled crust and spread it evenly. Cover the pie and chill it overnight in the refrigerator or for at least 4 hours in the freezer until firm.
- Finishing Touches: Just before serving, top the pie with the reserved whipped cream. Garnish with gingerbread cookies, sugared cranberries, fresh rosemary, and star anise for a festive presentation.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For best results, chill the pie overnight to allow flavors to meld and the filling to set properly.
- The combination of spices gives a warm, traditional gingerbread flavor—feel free to adjust spice levels according to your preference.
- Using local honey adds a natural sweetness and depth of flavor to both the crust and whipped cream.
- The sugared cranberries and fresh rosemary are optional but add a beautiful holiday aesthetic and slight tartness to balance the sweetness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread pie, cream pie, holiday dessert, biscoff cookie crust, whipped cream, molasses, gingerbread filling
