Bake Gingerbread With A Twist Recipe

Name: Bake Gingerbread With A Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tenderflake frozen deep dish pie shells, defrosted; 1 egg, lightly beaten; 3/4 cup (150 mL) unsalted butter; 3/4 cup (150 mL) brown sugar; 3/4 cup (150 mL) whipping cream; 1/4 cup (60 mL) molasses; 3 egg yolks; 1/4 cup (60 mL) cornstarch; 1 tsp (5 mL) ginger; 1/4 tsp (1 mL) nutmeg; 1/4 tsp (1 mL) cloves; 1/2 tsp (2 mL) salt; 1 1/4 cup (300 mL) milk; 1/2 cup (125 mL) whipped topping; White icing

Servings: persons

2 Tenderflake frozen deep dish pie shells, defrosted
1 egg, lightly beaten
3/4 cup (150 mL) unsalted butter
3/4 cup (150 mL) brown sugar
3/4 cup (150 mL) whipping cream
1/4 cup (60 mL) molasses
3 egg yolks
1/4 cup (60 mL) cornstarch
1 tsp (5 mL) ginger
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) cloves
1/2 tsp (2 mL) salt
1 1/4 cup (300 mL) milk
1/2 cup (125 mL) whipped topping
White icing

1
["1. Preheat oven to 375u00b0F (190u00b0C).", "", "2. Bake one pie shell according to package directions. Remove the second pie shell from the foil pan and place on a lightly floured work surface. Using a 2"" (5 cm) gingerbread man-shaped cookie cutter, cut 8-10 pieces and place on a parchment paper-lined baking sheet. Brush lightly with egg and bake for 10 minutes or until golden brown. Remove from the oven and cool.", "", "3. Heat butter and brown sugar in a small saucepan over medium heat, stirring occasionally until bubbly. Whisk in cream and molasses and stir until it begins to simmer.", "", "4. Whisk together egg yolks, cornstarch, spices and salt in a small bowl. Slowly add a small amount of the hot mixture into the egg mixture, stirring constantly. Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil.", "", "5. Pour the filling into the baked pie shell. Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours.", "", "6. Decorate the gingerbread man pastry shapes with icing. Arrange shapes on top with whipped topping just before serving."]

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tenderflake frozen deep dish pie shells, defrosted, 1 egg, lightly beaten, 3/4 cup (150 mL) unsalted butter, 3/4 cup (150 mL) brown sugar, and more.

Yes, Bake Gingerbread With A Twist falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bake Gingerbread With A Twist

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions