GINGERBREAD CREAM PIE – The Southern Lady Cooks

This Gingerbread Cream Pie is very easy to make and one your family will love. It’s especially good for the holidays!

This pie comes together quickly and doesn’t take a lot of ingredients. It’s one you can make in advance and will be a great addition to any holiday dessert table. It is served cold and is wonderful with a hot cup of coffee. We love the whipped topping but you can also just add whipped cream to each slice if you prefer.

Simple Ingredients:

This pie has simple ingredients you probably have on hand. You will need molasses which we always buy at our local Amish store but you can find it at Walmart or Kroger too. The spices in this pie really make it delicious.

Tips

We made a homemade pie shell for this recipe, but you can easily use a store bought pie shell and blind bake it. We like the pie shells from Pillsbury that are in the refrigerated section. I also think you could use a graham cracker crust with this pie and it would be amazing and we may try that next time.

Storing and Serving Size

We store this pie in the refrigerator and and it makes about 8 servings. This will depend on how you cut your pie.

Other Delicious Desserts:

Gingerbread Cream Pie

Anne Walkup

This Gingerbread Pie is a holiday favorite! Comes together quickly and everyone loves it!

• 1 9inch pie shell – blind baked
• 1 5.1 ounce box of instant vanilla pudding
• 2 cups of cold whole 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, combine instant vanilla pie filling and milk, and whip until it starts to thicken. Set aside for about 3 minutes. Next stir in spices and molasses.

• In a separate bowl combine whipping cream and powdered sugar and mix with a mixer until stiff peaks form. Fold 1/2 of whipped cream into pudding mixture and pour into baked pie shell. Top with remaining whipped cream and sprinkle with nutmeg. Chill until ready to serve.

• Could use cool whip in place of whipped cream.

Can make this in advance. 
Would probably be great with a graham cracker crust too. 

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