Simple Way to Silky Lemon Tart Annabel Langbein

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 Langbein

1 (9 inch) pie crust pastry

½ cup packed light brown sugar

⅓ cup white sugar

¼ cup cornstarch

1 ½ teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

⅛ teaspoon ground allspice

2 cups half-and-half

¼ cup unsulfured molasses

4 egg yolks

2 tablespoons butter

½ cup heavy whipping cream

Directions

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.

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 Langbein

prep: 20 mins cook: 20 mins additional: 3 hrs total: 3 hrs 40 mins Servings: 12 Yield: 1 9-inch pie

TAG : Silky Gingerbread Pie

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