Silky Gingerbread Pie
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Recipe Summary Silky Gingerbread Pie
With a filling that's silky-smooth, this pie lets you enjoy classic gingerbread flavors in a whole new way.
Ingredients | Silky Lemon Tart Annabel Langbein1 (9 inch) pie crust pastry½ cup packed light brown sugar⅓ cup white sugar¼ cup cornstarch1 ½ teaspoons ground ginger½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves¼ teaspoon salt⅛ teaspoon ground allspice2 cups half-and-half¼ cup unsulfured molasses4 egg yolks2 tablespoons butter½ cup heavy whipping creamDirectionsPreheat 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.Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.Set a fine-mesh sieve over a bowl.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.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.Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.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.Unsulphured molasses is the highest quality. It's made from the unsulphured juice of sun-ripened sugarcane.Info | Silky Lemon Tart Annabel Langbeinprep: 20 mins cook: 20 mins additional: 3 hrs total: 3 hrs 40 mins Servings: 12 Yield: 1 9-inch pie
TAG : Silky Gingerbread PieDesserts, Pies, Custard and Cream Pie Recipes,
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Silky Lemon Tart Annabel Langbein - Last saturday me and my friends decided to have a pot luck dinner.
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