Gingerbread Pie Recipe 🥧 31 Days of Pie

I’ve had my eye on this Gingerbread Pie by @laurens_latest for a while and couldn’t wait to try it. I put my own spin on it with a gingerbread cookie crust. Oh my pie! It’s amazing. This is definitely a keeper and a new family favorite. 🥧

Gingerbread Pie Recipe

Ingredients

For the pie filling
1 5.1 oz. instant vanilla pudding mix
2 cups cold milk
2 tbsp molasses
½ tsp cinnamon
⅛ tsp nutmeg
¼ tsp ginger
⅛ tsp cloves

For the whipped cream topping
1 ½ cups heavy cream
¼ cup sugar
1 tsp vanilla
Nutmeg (optional garnish)

For the crust
1 9″ blind-baked pie shell (see alternative gingerbread cookie crust below)

Alternative Gingerbread Crust
1 package Gingerbread mix
½ cup butter
1 tsp water
1 egg

Directions

Lauren’s recipe calls for a blind-baked pie shell, but I decided to up the gingerbread factor by baking a gingerbread sugar cookie crust. If you opt for this, start with one package of gingerbread mix. Preheat oven to 325° F. Whip ½ cup butter, add one teaspoon water and one egg. Then slowly incorporate gingerbread mix. Once the dough is finished, form into a ball and chill for one hour to overnight. Roll out the dough, reserving some to make gingerbread cookies for the top. Cover the pie plate evenly with dough and poke holes in the bottom of the gingerbread with a fork. Bake crust and cookies for 10 to 15 minutes. Set aside to cool. In a large bowl, whip vanilla pudding mix with milk. Let sit 3 minutes to thicken, then stir in molasses and spices. In a separate bowl, mix whipping cream with sugar until stiff. Fold one-third into pudding mixture and then pour combined mixture into baked pie shell. Top with remaining cream, sprinkle with a little nutmeg for garnish (optional) and trim with gingerbread cookies. Refrigerate until ready to serve.