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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This very rich pie is reminiscent of butterscotch-cream and pumpkin, all at the same time! A delightful, sweet dessert to finish any meal! Ingredients:
the crust |
boiling water pastry (separate recipe for this is already up) |
the filling |
1 cup butter |
1 1/4 cups packed, dark brown sugar |
1 cup whipping cream |
1/4 cup fancy molasses |
4 egg yolks |
1/3rd cup cornstarch |
2 tsp fresh ginger, finely grated |
3/4 tsp ground cinnamon |
1/4 tsp ground nutmeg |
1/4 tsp ground cloves |
3/4 tsp salt |
2 cups 2% milk |
the topping |
1 1/2 cups whipping cream |
2 tbsp sugar |
1 tsp vanilla extract |
1/4 tsp ground cinnamon |
Directions:
1. On a lightly floured surface, gently roll the pastry dough to 1/8th inch thickness
2. line a 9 inch pie plate with the dough
3. trim edges and crimp with fingers or fork
4. place a second pie plate on top of the unbaked crust
5. weight it down with pie weights or small stones
6. bake crust for 18 to 20 minutes or until edges are lightly golden
7. remove from oven
8. remove weights and top pie plate
9. allow crust to cool completely
10. -
11. the filling:
12. heat butter and brown sugar in a pot over medium heat, stirring until bubbling
13. whisk in the cream and molasses
14. stir until just below a simmer
15. slowly pour the cream mixture into the egg mixture, whisking constantly until thoroughly blended
16. -
17. to finish:
18. return the mixture to the pot and whisk over medium heat until thickened and just beginning to bubble
19. remove from heat and allow to cool slightly
20. strain and when cooled, pour into the cooled pie plate
21. cover with plastic wrap and chill in the refrigerator until set (about 6 hours)
22. -
23. the topping:
24. whip the cream into soft peaks
25. fold in the sugar, vanilla, and cinnamon
26. dollop and spread evenly over the gingerbread filling
27. chill until ready to serve.
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