Active time: 20 min. Total time: 9 hours, including 8 hours chilling
Yield: Serves 10 (serving size: 1 slice)
Are you ready for the only holiday pie recipe you’ll ever need for the rest of your life? Because this is it. Packed with gingerbread flavor, this pie isn’t for the faint of heart. Gingerbread always packs a punch, especially in a crunchy crust, and paired with a luscious, creamy filling, the flavor and texture combination create an unforgettable pie. You’d think a pie this delicious was labor intensive, but it’s actually quite simple: The secret comes from using cookie butter as a base for the filling. You can make this pie up to three days in advance, and then just grab it and go when you’re heading out. Sprinkle more gingersnaps on top for an even gingerier experience.
- 2 cups gingersnap crumbs (from 1 [16-oz.] pkg. gingersnaps) (such as Nabisco)
- 6 tablespoons (3 oz.) salted butter, melted
- 1 cup (about 4 oz.) unsifted powdered sugar
- 1 cup cookie butter (such as Lotus Biscoff)
- 8 ounces cream cheese, at room temperature
- 2 tablespoons unsulphured molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon, plus more for garnish
- 1/8 teaspoon ground allspice
- 1 cup heavy whipping cream
- Whipped cream
How to Make It
Preheat oven to 350°F. Stir together gingersnap crumbs and melted butter in a bowl until mixture resembles wet sand. Press mixture into bottom and up sides of a 9 1/2-inch deep-dish glass pie plate. Bake in preheated oven until crust is set, about 10 minutes. Let cool completely on a wire rack, about 30 minutes.
Beat powdered sugar, cookie butter, cream cheese, molasses, ginger, cinnamon, and allspice in a large bowl with an electric mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Beat heavy whipping cream in a separate large bowl with an electric mixer fitted with a whip attachment on high speed until soft peaks form, about 2 minutes. Add to cookie butter mixture; beat with paddle attachment on medium-high speed until smooth and thick, about 30 seconds. Pour mixture into cooled crust. Cover loosely with plastic wrap. Chill at least 8 hours or up to overnight.
Remove plastic wrap from pie. Garnish pie with whipped cream and cinnamon. Cut into 10 slices.
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