GINGERBREAD CREAM PIE – The Southern Woman Cooks

This Gingerbread Cream Pie could 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 plenty of components. It’s one you can also make prematurely and might be an ideal addition to any vacation dessert desk. It’s served chilly and is great with a scorching cup of espresso. We love the whipped topping however it’s also possible to simply add whipped cream to every slice in case you choose.

Easy Substances:

This pie has easy components you most likely have available. You will want molasses which we at all times 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.

Ideas

We made a homemade 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 can be within the refrigerated part. I additionally assume you may use a graham cracker crust with this pie and it might be wonderful and we could attempt that subsequent time.

Storing and Serving Measurement

We retailer this pie within the fridge and and it makes about 8 servings. This may rely on how you narrow 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 instantaneous 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 instantaneous 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. High with remaining whipped cream and sprinkle with nutmeg. Chill till able to serve.

• May use cool whip rather than whipped cream.

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

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