GINGERBREAD CREAM PIE – The Southern Girl 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 numerous components. It’s one you may make prematurely and will likely be an excellent addition to any vacation dessert desk. It’s served chilly and is fantastic with a scorching cup of espresso. We love the whipped topping however you may as well simply add whipped cream to every slice should you choose.

Easy Substances:

This pie has easy components you most likely have readily available. You will have molasses which we at all times 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 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 might use a graham cracker crust with this pie and it might be wonderful and we could strive that subsequent time.

Storing and Serving Dimension

We retailer this pie within the fridge and and it makes about 8 servings. This may depend upon 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 immediate 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 immediate 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.

• Might use cool whip instead of whipped cream.

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

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