Silky Gingerbread Pie

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.

2. 2

   Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.

3. 3

   Set a fine-mesh sieve over a bowl.

4. 4

   Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.

5. 5

   Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.

6. 6

   Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.

7. 7

   Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.