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.
- Cookie Crust - This gingerbread pie recipe is made with a Biscoff cookie crust. If you've never had these before, they remind me of spiced graham crackers.
- Gingerbread Pie Filling - This creamy pie filling is made of cream cheese, whipped cream and gingerbread spices.
- Whipped Topping - This pie is topped with whipped cream. The garnishes are all optional.
- Biscoff Cookies
- Ground Ginger
- Unsalted Butter
- Kosher Salt
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Cream Cheese
- Ground Mustard
- Gingerbread Cookies (optional)
- Sugared Cranberries (optional)
- Fresh Rosemary (optional)
- Star Anise (optional)
- Stand Mixer or Hand Mixer - Use a mixer to mix to make the filling and whipped cream.
- Food Processor - You'll need a food processor to blend the cookie crust.
- Pie Pan - Bake the cookie crust in a pie dish and build your pie in it.
- Make this gingerbread cream pie a day ahead of time. Nothing like being able to make some of the food ahead of time for a holiday party.
- Take cream cheese out 2-4 hours ahead of time so that it's room temperature. If you forget to take it out then take it out of the wrapper and microwave on 50% power for 30 second intervals until soft but not warm.
- Use cold cream when making the whipped cream. The colder the better.
- Chilling your pie for at least 8 hours is ideal for it to set correctly.
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 ½ 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 ¼ 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.
Speaking of cranberries, if you have some on hand for the holidays then Cranberry Cake with Butter Sauce should be next on your baking list.
- Graham Crackers - You can sub graham crackers for Biscoff cookies when making the crust.
- Salted Butter - If substituting salted butter for unsalted butter in the crust, just omit the additional salt.
- Brown Sugar - You can substitute brown sugar for molasses if you don't have any. Be sure to blend the sugar completely into the cream cheese until smooth.
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.
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
- 8.8 oz biscoff cookies ground to fine crumbs
- ¼ teaspoon ground ginger
- 7 tablespoon unsalted butter melted
- 1 tbps local hive honey https://shop.localhivehoney.com/discount/kristaskitchen15
- ½ tsp kosher salt diamond crystal brand
- 2 cups heavy cream cold
- 1 cup powdered sugar sifted
- 2 tablespoon 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 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt diamond crystal brand
- ¼ teaspoon ground cloves
- ¼ teaspoon dry mustard
- ⅛ teaspoon ground cinnamon
- 7 gingerbread cookies https://inkristaskitchen.com/soft-gingerbread-cookies/
- ½ cup sugared cranberries
- 1 piece fresh rosemary
- 3 pieces star anise
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
- 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.