GINGERBREAD CREAM PIE – The Southern Woman Cooks

This Gingerbread Cream Pie may be very straightforward 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 lots of substances. It’s one you can also make upfront and can be an important addition to any vacation dessert desk. It’s served chilly and is great with a sizzling cup of espresso. We love the whipped topping however you can even simply add whipped cream to every slice in the event you choose.

Easy Substances:

This pie has easy substances you most likely have available. You will have molasses which we all the time purchase at our native Amish retailer however you will discover it at Walmart or Kroger too. The spices on this pie actually make it scrumptious.

Suggestions

We made a selfmade pie shell for this recipe, however you possibly can simply use a retailer purchased pie shell and blind bake it. We just like the pie shells from Pillsbury which might be within the refrigerated part. I additionally assume you could possibly use a graham cracker crust with this pie and it might be wonderful and we could attempt that subsequent time.

Storing and Serving Dimension

We retailer this pie within the fridge and and it makes about 8 servings. This can rely on 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 entire 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 type. Fold 1/2 of whipped cream into pudding combination and pour into baked pie shell. Prime with remaining whipped cream and sprinkle with nutmeg. Chill till able to serve.

• Might use cool whip rather than whipped cream.

Could make this upfront. 
Would most likely be nice with a graham cracker crust too. 

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