Gingerbread Cream Pie packs a punch with gingerbread flavor, sweetened with honey, topped with homemade whipped cream in a Biscoff cookie crust. This holiday pie is quick, easy and a crowd pleaser. Perfect for Thanksgiving and Christmas.
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.