GINGERBREAD CREAM PIE – The Southern Girl Cooks

This Gingerbread Cream Pie could be very simple 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 lots of elements. It’s one you can also make upfront and shall be a fantastic 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 you can even simply add whipped cream to every slice if you happen to favor.

Easy Elements:

This pie has easy elements you in all probability have readily available. You have to 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 may simply use a retailer purchased pie shell and blind bake it. We just like the pie shells from Pillsbury which are within the refrigerated part. I additionally suppose you may use a graham cracker crust with this pie and it could be wonderful and we might attempt that subsequent time.

Storing and Serving Dimension

We retailer this pie within the fridge and and it makes about 8 servings. This can 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 instantaneous vanilla pudding
• 2 cups of chilly complete 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 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 kind. 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 in all probability be nice with a graham cracker crust too. 

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