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

Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

285 calories; 16.7 g total fat; 102 mg cholesterol; 169 mg sodium. 31.4 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2016
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 graham cracker crust and did not serve it with whipped cream. next time I think I will use the filling over a cheese cake base. YUM! Read More

Most helpful critical review

Rating: 1 stars
11/22/2015
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 the amount of half and half. I reviewed the recipe along with my mother to see where I may have made an error but couldn't find it. It never set up for me. The pie was in the refrigerator for 5-6 hours and was liquid still. I set the timer while cooking too so I know I cooked it long enough. I have no idea where I went wrong. Read More
(2)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
04/04/2016
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 graham cracker crust and did not serve it with whipped cream. next time I think I will use the filling over a cheese cake base. YUM! Read More
Rating: 1 stars
11/22/2015
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 the amount of half and half. I reviewed the recipe along with my mother to see where I may have made an error but couldn't find it. It never set up for me. The pie was in the refrigerator for 5-6 hours and was liquid still. I set the timer while cooking too so I know I cooked it long enough. I have no idea where I went wrong. Read More
(2)
Rating: 1 stars
02/03/2016
the small amount of molasses is way too strong and I won't make this again Read More
Advertisement
Rating: 5 stars
11/24/2015
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. While on the stove top my custard was still rather liquidy at seven minutes. At nine minutes though it suddenly went from liquid and foamy on top to a thick custard. In the span of about thirty seconds it thickened up and all the foam mixed in perfectly. At that point I reduced the heat for the last minute. I'm not sure what the point of the strainer was mostly it just seemed to be messy. I'll skip that step next time. Otherwise this pie was a breeze! I'll be using this one whenever my sister asks from now on. Read More
Rating: 3 stars
01/06/2016
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 ingredients thicken. Otherwise the pie tastes great. Read More
Rating: 1 stars
02/22/2016
It never set. I was upset because it was easy to make and sounded delicious. Read More
Advertisement
Rating: 4 stars
04/04/2016
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 graham cracker crust and did not serve it with whipped cream. next time I think I will use the filling over a cheese cake base. YUM! Read More