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Silky Gingerbread Pie

SandyG

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

3 h 40 m servings 285 cals
Original recipe yields 12 servings (1 9-inch pie)

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.
  3. Set a fine-mesh sieve over a bowl.
  4. 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.
  5. 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.
  6. Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.
  7. 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.

Footnotes

  • Cook's Note:
  • Unsulphured molasses is the highest quality. It's made from the unsulphured juice of sun-ripened sugarcane.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 285 calories; 16.7 g fat; 31.4 g carbohydrates; 3.3 g protein; 102 mg cholesterol; 169 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I really enjoyed this once I got past the fact that it tasted like pumpkin without the custard like texture. I made the filling exactly as instructed and it set up wonderfully. I put it in a gr...

Most helpful critical review

This pie was featured in the Allrecipes magazine I just received. I made this pie prior to thanksgiving to see if it was worthy. IT IS NOT. There is an error in the recipe. I suspect it is with ...

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This pie was featured in the Allrecipes magazine I just received. I made this pie prior to thanksgiving to see if it was worthy. IT IS NOT. There is an error in the recipe. I suspect it is with ...

I really enjoyed this once I got past the fact that it tasted like pumpkin without the custard like texture. I made the filling exactly as instructed and it set up wonderfully. I put it in a gr...

It never set. I was upset because it was easy to make and sounded delicious.

the small amount of molasses is way too strong and I won't make this again

This is a confusing recipe. The magazine states there is a40 minute cook time. Here the recipe states there is a 20 minute cooking time. There needs to be specific directions to stir until the i...

I made a pie similar to this one last year for Christmas. This year, my little sister begged me to make it again for thanksgiving. Unsure of what my original recipe was, I settled on this one. W...