GINGERBREAD CREAM PIE – The Southern Woman 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 shortly and doesn’t take loads of substances. It’s one you may make upfront and will likely be an amazing 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 may as well simply add whipped cream to every slice in case you choose.

Easy Elements:

This pie has easy substances you most likely have readily available. You will want molasses which we all the time purchase at our native Amish retailer however you could find 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 might be within the refrigerated part. I additionally assume you can use a graham cracker crust with this pie and it might be wonderful and we might attempt that subsequent time.

Storing and Serving Measurement

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

Different Scrumptious Desserts:

Gingerbread Cream Pie

Anne Walkup

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

• 1 9inch pie shell – blind baked
• 1 5.1 ounce field of on the spot vanilla pudding
• 2 cups of chilly entire milk
• 2.5 teaspoons of molasses
• 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 on the spot 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 instead of whipped cream.

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

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