Rating: 3.5 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4

With a filling that's silky-smooth, this pie lets you enjoy classic gingerbread flavors in a whole new way.

Recipe Summary

20 mins
20 mins
3 hrs
3 hrs 40 mins
1 9-inch pie


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Unsulphured molasses is the highest quality. It's made from the unsulphured juice of sun-ripened sugarcane.

Nutrition Facts

285 calories; protein 3.3g; carbohydrates 31.4g; fat 16.7g; cholesterol 101.9mg; sodium 168.5mg. Full Nutrition