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–+ servings
Slice of gingerbread pie topped with whipped cream and a gingerbread cookie.

Gingerbread Pie

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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 8 Servings
Calories: 484kcal
The cozy flavor of gingerbread meets the smooth texture of custard pie, topped with a cool, creamy sour cream layer for a perfect holiday dessert.
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Equipment

  • 9-inch pie plate
  • Mixing bowls
  • whisk
  • Parchment paper
  • Pie weights, beans, or rice

Ingredients

Pie Crust:

  • 1 single pie crust or half of a recipe of all-butter pie crust

Filling:

  • ¼ cup unsalted butter
  • 4 large eggs
  • 1¼ cups sugar
  • ¼ cup molasses
  • ¼ cup heavy cream
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp flour
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp kosher salt

Sour Cream Layer:

  • 1½ cups sour cream
  • 4 tbsps sugar
  • 2 tbsps pure vanilla extract

Instructions

  • Preheat the oven to 375°F
  • Line a 9-inch pie plate with rolled-out crust and gently press into corners
  • Crimp edges, trim excess, and prick bottom with a fork to prevent bubbling
  • Lay parchment paper over the crust and fill with pie weights, dried beans, or rice
  • Bake for 12 to 14 minutes until edges start to set
  • Remove parchment and weights, then bake for another 4 to 6 minutes until the bottom is dry and lightly golden
  • Melt butter in a small bowl and let cool slightly
  • In a large bowl beat eggs and sugar until combined
  • Beat in melted butter, molasses, heavy cream, and lemon juice until smooth
  • In another bowl mix flour, cloves, ginger, cinnamon, nutmeg, and salt
  • Add dry ingredients to wet ingredients and beat until fully combined
  • Pour batter into the prepared pie crust
  • Bake for 45 to 60 minutes or until the center is firm
  • Remove from the oven and increase temperature to 425°F
  • In a medium bowl whisk together sour cream, sugar, and vanilla until smooth
  • Spread the sour cream mixture evenly over the top of the baked pie
  • Return to the oven and bake for 10 minutes
  • Remove from the oven and cool completely before refrigerating overnight
  • Top with whipped cream, cinnamon, or crushed gingerbread cookies before serving

Notes

  • For a lighter spice flavor, reduce cloves to ½ teaspoon
  • Substitute heavy cream with half-and-half if preferred
  • Store covered in the refrigerator for up to 4 days

Nutrition

Serving: 1 Serving | Calories: 484kcal | Carbohydrates: 60g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 217mg | Potassium: 287mg | Fiber: 1g | Sugar: 47g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg