Gingerbread cream pie
This creamy dreamy pie is reminiscent of butterscotch cream pie and pumpkin pie all at the same time.
YIELDS
4
TO
6
Ingredients
- 1 10 inch pie crust (blind baked)
- 2 1/4 cups milk (3.25% preferred)
- 2 whole eggs + 4 yolks
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon gingerbread spice
- 1/3 cup cornstarch
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 6 gingerbread cookies, for garnish
Directions
- In a bowl, whisk cornstarch with the eggs.
- In a pot, combine the milk, sugar, salt, spices, and egg mixture, and cook on medium heat while whisking continuously until thickened and bubbling.
- Pour filling into the pie crust, cover with plastic wrap, and chill for at least four hours.
- Top with freshly whipped cream and garnish with cookies. Serve and enjoy!
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