Gingerbread Pie Recipe

This festive gingerbread pie has a warmly spiced no bake cheesecake filling, and an easy cookie crumb crust. We use Biscoff cookie butter in the filling and Biscoff cookies in the crust, but gingersnaps or gingerbread men also work well!

Course Dessert

Cuisine American

Keyword Gingerbread Cream Pie, Gingerbread Pie, Gingerbread Pie Recipe, No Bake Gingerbread Cheesecake

Prep Time 20

Cook Time 10

Chill Time 9

Servings servings

Calories 517kcal

Author Faith Gorsky

Ingredients

Crust:

32 Biscoff cookies 1 8.8-ounce package
6 tablespoons salted butter melted

Gingerbread Filling:

1 cup heavy whipping cream
8 ounces cream cheese at room temperature
1 cup Biscoff creamy cookie butter
1 cup powdered sugar
1 tablespoon blackstrap molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon black pepper

Sweetened Whipped Cream:

1 1/4 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Topping:

2 Biscoff cookies crumbled
White and gold sanding sugar or any festive sprinkles you like

US Customary - Metric

Instructions

For the Crust:

Preheat the oven to 350F.
Add the cookies to a food processor and process until they form fine crumbs. Add the butter and process until well-combined. Press this mixture evenly into the bottom and up the sides of a standard 9-inch pie plate.
Bake for 10 minutes, and then cool to room temperature, about 1 hour.

For the Gingerbread Filling:

Add all ingredients to a large bowl and use a hand-held electric mixer to beat until smooth and creamy. Pour this mixture into the cooled crust. Refrigerate at least 8 hours so the pie has time to set.

For the Sweetened Whipped Cream:

Add all ingredients to a large bowl. Use a hand-held electric mixer to beat until the cream forms stiff peaks.

To Decorate:

Transfer the whipped cream to a piping bag fitted with whatever tip you like and pipe it on top of the pie. Top decoratively with the crumbled cookie and sprinkles.

Video

Notes

Storage: You can store leftovers in the fridge for up to 5 days. If you know you'll have leftovers, I recommend piping or dolloping the whipped cream on each slice as you serve it (so the whipped cream doesn't get runny).
Cookie Options for the Crust: You don’t have to use Biscoff cookies for the crust. You can also use graham crackers, gingersnaps, speculaas cookies, or crunchy gingerbread man cookies.
Baking the Crust is Optional: Similar to using graham cracker crumbs to make pie crust, you don't have to bake Biscoff pie crust. The cookies are already baked and they're perfectly safe to eat; all we're doing is mixing the crumbs with butter. However, note that baking the crust results in a crisper crust, which holds its shape a little better when you slice the pie. (Note that if you skip baking the crust, you will cut down on the chill time by 1 hour!)
Quick (and Even Easier) Version: Use a store-bought graham cracker crust and Cool Whip for topping.
Recipe Yield and Serving Size: This recipe makes 1 standard 9-inch pie. It's rich, so I cut it into 12 slices for serving.

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