Gingerbread Cream Pie

Name: Gingerbread Cream Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8
Ingredients: 1½ cups (375 mL) whipping cream; ¼ tsp (1 mL) ground cinnamon; 2 Tbsp (30 mL) sugar; 1 tsp (5 mL) vanilla extract; 1½ Tbsp (22.5 mL) instant skim milk powder; 1¾ cups (435 mL) milk; 2 tsp (10 mL) finely grated fresh ginger; ¾ tsp (4 mL) ground cinnamon; ¼ tsp (1 mL) ground nutmeg; ¼ tsp (1 mL) ground cloves; 1 cup (250 mL) whipping cream; ½ cup (125 mL) fancy molasses; 4 egg yolks; ⅓ cup (80 mL) cornstarch; ½ recipe Double-Crust Pie Dough, chilled; 1 cup (250 mL) unsalted butter; 1¼ cups (310 mL) packed dark brown sugar; ¾ tsp (4 mL) salt

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Rich, rich, rich! This pie has all the flavour elements of gingerbread, but in a butterscotch-inspired creamy filling.

Ingredients

½ recipe Double-Crust Pie Dough, chilled

Vegetarian
Pie

Method

Pull the chilled dough from the fridge 30 minutes before rolling. On a lightly floured surface, roll out the dough to ⅛ inch (3 mm) thick. Line a 9