Silky Gingerbread Pie recipe
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Ingredients
- 1 (9 inch) pie crust pastry ½ cup packed light brown sugar ⅓ cup white sugar ¼ cup cornstarch 1 ½ teaspoons ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt ⅛ teaspoon ground allspice 2 cups half-and-half ¼ cup unsulfured molasses 4 egg yolks 2 tablespoons butter ½ cup heavy whipping cream
Nutrition Info
- 284.8 caloriescarbohydrate: 31.4 gcholesterol: 101.9 mgfat: 16.7 gfiber: 0.7 gprotein: 3.3 gsaturatedFat: 8.2 gservingSize: -sodium: 168.5 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Silky Gingerbread Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.
Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.
Set a fine-mesh sieve over a bowl.
Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan, gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.
Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.
Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.
Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.