If you’re looking for a holiday pie that will blow your mind, this Easy Gingerbread Cream Pie is it! Ginger Biscoff Cookie crust, creamy gingerbread filling and whipped topping. The Soft Gingerbread Cookies on top are optional but highly recommended if you have time!
This creamy filling really packs a punch. If you’re familiar with gingerbread flavor then you know it’s a little heavier with the spices but I’ve also sweetened it with Local Hive Honey™. It pairs perfectly with the soft mellow flavor of the homemade whipped cream.
This gingerbread pie can be put together in 30 minutes or less. I recommend chilling it overnight but that’s not a necessity.
No bake pies are perfect when you have a busy schedule. Easy recipes are our best friends during the holiday season.
This seasonal pie is great for Thanksgiving dessert, your Christmas party or whatever winter holiday you may be celebrating!
This post is sponsored by Local Hive Honey™ but all thoughts and opinions are my own.
What is Gingerbread Cream Pie?
You may be wondering what exactly this pie is made of. There are three main parts then the garnish is optional.
- The Crust – I use Biscoff Cookies, ground ginger and honey for this gingerbread crust. The flavor is spicy and sweet. Spicy as in warm spices, not burn your mouth!
- The Filling – This creamy filling has cream cheese, powdered sugar, whipped cream, warm spices, honey and molasses.
- The Topping – I use homemade whipped cream with honey, powdered sugar, vanilla and salt. The perfect addition to the gingerbread filling.
- Garnishes – You can garnish the top of this Gingerbread Cream Pie with something as simple as crumbled Biscoff cookies or a dusting of cinnamon. If you want an even more festive dessert, I like to use Soft Gingerbread Cookies, rosemary, star anise and sugared cranberries. Not necessary but very pretty!
Ingredients
- Biscoff Cookies – These cookies can be found at your local grocery store. They taste similar to a graham cracker with cinnamon and spice. This is what they look like, if you’re unfamiliar.
- Ground Ginger – Ginger is one of the main ingredients when making any gingerbread recipe.
- Unsalted Butter – I use unsalted because I like to control the salt level myself.
- Kosher Salt – I use Diamond Crystal Salt in this recipe. If you’re using Morton’s Kosher Salt then use only 3/4 of the amounts called for.
- Honey – Local Hive Honey™ is my go-to honey. I used the Midwest varietal for this recipe. They have over 20 different varietals that each have their own unique flavor and we just love trying each new one.
- Heavy Cream – Full fat heavy cream is best for the homemade whipped cream. Make sure to keep this cold for best results.
- Powdered Sugar – Always sift your powdered sugar before using it in a recipe.
- Cream Cheese – Cream cheese gives this gingerbread pie a delicious creamy texture.
- Vanilla Extract – I always use pure vanilla extract.
- Cinnamon – Use your favorite cinnamon.
- Molasses – Molasses has such a unique and delicious flavor. I love using it in my gingerbread recipes.
- Cloves – Cloves have that magical Christmas smell and taste to them. I use ground cloves for Gingerbread Cream Pie.
- Dry Mustard – This gives the pie a bit of a bite. It goes perfectly with all the other spices.
Equipment needed
- Food Processor – You’ll need a food processor to make fine crumbs for the cookie crust.
- Pie Dish – Use a 9-inch pie plate for this recipe.
- Small Bowl – You can melt your butter in a small bowl in the microwave or a small pot on the stove.
- Medium Bowl- Use two medium mixing bowls, one for the whipped cream and one for the cream cheese mixture.
- Large Bowl – You’ll need a large mixing bowl to combine the filling.
- Hand Mixer – You can use either an electric hand mixer or a stand mixer to make the whipped cream and filling.
- Rubber Spatula – Use a rubber spatula when folding the filling together and for scraping all the filling out.
- Cooling Rack – I like to let my pie crust cool on a wire rack for quicker cooling.
Expert Tips
- No bake desserts are the best because you can make them ahead of time! Make this Gingerbread Cream Pie up to 2 days in advance. I suggest topping it with whipped cream and garnish right before serving.
- You can chill your crust in the fridge on a wire rack to speed up the cooling process.
- Make sure your cream is VERY cold before whipping it. The colder the cream, the easier and faster it whips up into whipped cream. Some people like to chill their bowl and mixer whisks too.
- Make Soft Gingerbread Cookies up to 3 days before topping the pie with them. This saves you lots of time and also gives you a yummy snack and pretty garnish. I used these cookie cutters for mine.
- Make sugared cranberries to garnish the top of the pie.
- This pie is best eaten chilled.
- Add whipped topping and garnish after chilling, right before serving.
- Chill Gingerbread Cream Pie in the fridge overnight or in the freezer for at least 4 hours before serving.
How to make Gingerbread Cream Pie
Making this Easy Gingerbread Cream Pie is a cinch! Less than 30 minutes and it’s ready to chill.
Making the Crust
Preheat the oven to 350°F.
Blend the Biscoff cookies in a food processor until you have a fine crumb. Stir the cookie crumb, melted butter, honey and salt together in a medium bowl until well combined.
Press the cookie crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 10-12 minutes until golden brown. Allow crust to cool on wire rack while making the pie filling.
Making the Filling
Add cream, powdered sugar, honey, vanilla and salt to a medium bowl then beat with an electric hand mixer on medium-high speed until it forms soft peaks.
Remove 1 1/2 cups of whipped cream and store in an airtight container in the fridge for topping the pie later. Leave the rest of the whipped cream in the bowl.
In another medium sized mixing bowl, mix the cream cheese, molasses, cinnamon, ginger, cloves, salt and dry mustard with an electric hand mixer on medium speed for 2 minutes. The mixture will become light and a bit fluffy.
Add cream cheese mixture to a large bowl then mix in 1/4 of the whipped cream mixture. Take half of the remaining whipped cream and FOLD it into the cream cheese mixture. Fold in the remaining whipped cream.
Filling and Chilling the Pie
Once the crust is cooled, add the gingerbread filling. Chill the pie in the fridge overnight or in the freezer for 4 hours.
Garnishing and Serving
Once the Gingerbread Cream Pie is full chilled then top it with the remaining whipped cream from the airtight container.
Garnish with a dusting of cinnamon, Soft Gingerbread Cookies, sugared cranberries, fresh rosemary or star anise if desired. Serve chilled.
Substitutions
- Graham Cracker Crumbs – You can substitute graham crackers for the Biscoff cookies and have a graham cracker crust instead.
- Ginger Snap Cookies – You can substitute Ginger Snaps or other type of cookie to make the type of cookie crust you like.
- Meringue – You can top the pie with meringue then toast it instead of topping with the leftover whipped cream.
Storage
If you have leftovers then you can store this Gingerbread Cream Pie in the fridge for up to 4 days. Keep it tightly wrapped with plastic wrap, aluminum foil or stored in an airtight container.
You can also freeze your leftovers. Double wrap this pie tightly with plastic wrap then cover with heavy duty aluminum foil and store for up to 1 month in the freezer.
FAQs
How do I make this Gingerbread Cream Pie ahead of time?
This pie is easily made ahead of time. I suggest making the whole pie but keeping the whipped topping and garnish separate until ready to serve. The pie can be stored in the fridge for up to 2 days before serving or can be frozen for up to 1 month ahead of time.
In the case that you’re freezing it for more than two days then I would just make a fresh batch of whipped topping when ready to serve. You can also use Cool Whip for convenience at that point!
What are Biscoff Cookies?
Biscoff cookies are small crunchy cookies with a brown sugar and spice flavor. To me they taste a lot like a graham cracker with cinnamon and spice. They originated in Lembeke, Belgium and are easily found at local grocery stores.
How long will this pie last?
Once fully assembled this Gingerbread Cream Pie will last up to 4 days in the refrigerator. Make sure to store it tightly wrapped in plastic wrap or in an airtight container.
Do not leave this pie out on the counter for more than 2 hours. The warmer it gets the harder it is to serve and the more chance of foodborne illness.
Can you freeze this pie?
Absolutely! You can freeze this pie before adding the whipped topping or after. I prefer to freeze it before then add the topping afterwards.
Wrap it tightly in two layers of plastic wrap then in an additional layer of heavy duty foil before freezing. Gingerbread Cream Pie can be frozen for up to 1 month.
Easy Gingerbread Cream Pie
Equipment
- 1 food processor https://amzn.to/3y8SiuT
- 1 set of mixing bowls https://amzn.to/3RKTJqI
- 1 rubber spatula
- 1 cooling rack https://amzn.to/3O59SVS
- 1 electric mixer https://amzn.to/39lYrud
- 1 pie pan https://amzn.to/3b7ivRz
Ingredients
Cookie Crust
- 8.8 oz biscoff cookies ground to fine crumbs
- ¼ tsp ground ginger
- 7 tbsp unsalted butter melted
- 1 tbps local hive honey https://shop.localhivehoney.com/discount/kristaskitchen15
- ½ tsp kosher salt diamond crystal brand
Pie Filling
- 2 cups heavy cream cold
- 1 cup powdered sugar sifted
- 2 tbsp local hive honey https://shop.localhivehoney.com/discount/kristaskitchen15
- 2 tsp vanilla extract
- ¼ tsp kosher salt diamond crystal brand
- 12 oz cream cheese room temp
- ¼ cup molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp kosher salt diamond crystal brand
- ¼ tsp ground cloves
- ¼ tsp dry mustard
Garnish (optional)
- ⅛ tsp ground cinnamon
- 7 gingerbread cookies https://inkristaskitchen.com/soft-gingerbread-cookies/
- ½ cup sugared cranberries
- 1 piece fresh rosemary
- 3 pieces star anise
Instructions
Making the Crust
- Preheat the oven to 350°F
- Blend the biscoff cookies in the food processor on high speed until you have a fine crumb
- Stir together the cookie crumb, ginger, melted butter, honey and salt in a medium bowl until well combined
- Press the mixture into the bottom and sides of the pie dish then bake for 10-12 minutes until golden brown. Cool the crust on a wire rack while making the filling
Making the Filling
- Beat the cream, powdered sugar, honey, vanilla and salt together in a medium bowl with an electric hand mixer on medium-high speed until soft peaks form
- Remove 1½ cups of whipped cream, place it in an airtight container then into the fridge until needed
- In a separate medium bowl, blend the cream cheese, molasses, cinnamon, ginger, salt, cloves and dry mustard on medium speed with an electric hand mixer for 2 minutes
- Add the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture
- Fold in ½ of the remaining whipped cream then fold in the other half
- Fill the cooled crust with the gingerbread filling then chill overnight in the fridge or in the freezer for 4 hours
- Top the pie with the leftover whipped cream from the airtight container and garnish pie just before serving
Notes
- Make this Gingerbread Cream Pie up to 2 days in advance.
- You can chill your crust in the fridge on a wire rack to speed up the cooling process.
- Make sure your cream is VERY cold before whipping it. The colder the cream, the easier and faster it whips up into whipped cream. Some people like to chill their bowl and mixer whisks too.
- Make Soft Gingerbread Cookies up to 3 days before topping the pie with them. This saves you lots of time and also gives you a yummy snack and pretty garnish. I used these cookie cutters for mine.
- This pie is best eaten chilled.
- Add whipped topping and garnish after chilling, right before serving.
- Chill Gingerbread Cream Pie in the fridge overnight or in the freezer for at least 4 hours before serving.
One of the best pies I have ever had! Simply delicious!
Thank you!!
2 questions, can I not add honey to the pie filling? Would that change it drastically that I need to add sugar? (just not a fan of honey, but I think it’d be fine in the crust). And, I don’t know where to get molasses, so is there a substitute or can it be skipped, also?
Hi! You could leave the honey out of the filling if you’d like, it will just be a little less sweet. You can’t really taste “honey” flavor though, it just makes the filling seem a bit sweeter so you may want to try adding it but up to you! As far as the molasses goes, you can find that at any local grocery store. I would not recommend leaving it out, it will change the flavor quite a bit. You should be able to find it in either the baking aisle or the syrup aisle. It’s often next to the corn syrup.
What is the purpose of the dry mustard?
Hi! It adds a slight kick to the gingerbread flavor and goes very well with the other spices.