GINGERBREAD CREAM PIE – The Southern Girl Cooks

This Gingerbread Cream Pie may be very simple to make and one your loved ones will love. It’s particularly good for the vacations!

This pie comes collectively rapidly and doesn’t take a whole lot of elements. It’s one you may make prematurely and can be an important addition to any vacation dessert desk. It’s served chilly and is fantastic with a sizzling cup of espresso. We love the whipped topping however you can even simply add whipped cream to every slice for those who favor.

Easy Elements:

This pie has easy elements you in all probability have readily available. You’ll need molasses which we all the time purchase at our native Amish retailer however yow will discover it at Walmart or Kroger too. The spices on this pie actually make it scrumptious.

Suggestions

We made a homemade pie shell for this recipe, however you’ll be able to simply use a retailer purchased pie shell and blind bake it. We just like the pie shells from Pillsbury which are within the refrigerated part. I additionally suppose you would use a graham cracker crust with this pie and it could be wonderful and we might attempt that subsequent time.

Storing and Serving Dimension

We retailer this pie within the fridge and and it makes about 8 servings. It will rely upon how you chop your pie.

Different Scrumptious Desserts:

Gingerbread Cream Pie

Anne Walkup

This Gingerbread Pie is a vacation favourite! Comes collectively rapidly and everybody loves it!

• 1 9inch pie shell – blind baked
• 1 5.1 ounce field of prompt vanilla pudding
• 2 cups of chilly complete milk
• 2.5 teaspoons of molasses
• 1/4 teaspoon ginger
• 1/8 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of cloves
• 1.5 cups of heavy whipping cream
• 1/2 cup of powdered sugar

• In a bowl, mix prompt vanilla pie filling and milk, and whip till it begins to thicken. Put aside for about 3 minutes. Subsequent stir in spices and molasses.

• In a separate bowl mix whipping cream and powdered sugar and blend with a mixer till stiff peaks kind. Fold 1/2 of whipped cream into pudding combination and pour into baked pie shell. High with remaining whipped cream and sprinkle with nutmeg. Chill till able to serve.

• May use cool whip instead of whipped cream.

Could make this prematurely. 
Would in all probability be nice with a graham cracker crust too. 

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