The holiday season is here, and my kitchen is already buzzing with excitement. There is something so special about this time of year, isn’t there? It is all about cozy sweaters, festive lights, and of course, delicious food.
But let’s be honest, it can also get a little hectic. That is why I am always on the lookout for Easy Christmas Pie Recipes that deliver big on flavor without all the fuss. This gingerbread pie is exactly that. It’s a lifesaver.
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Why You’ll Love This Recipe
First off, the filling is a no bake dream. You just mix everything together and let the refrigerator do the hard work. This makes it one of the best Quick Pie Recipes for when your oven is already working overtime.
The flavor is pure holiday magic. Imagine creamy, spiced gingerbread filling nestled inside a crunchy, buttery Biscoff cookie crust. It is a wonderful combination of textures and tastes that just screams Christmas.
It is also a fantastic make ahead dessert. You can prepare it a day in advance, which frees you up to enjoy time with your family and friends. This is one of my favorite Christmas Dessert Ideas Easy enough for anyone to tackle.
Plus, it looks so impressive! A swirl of whipped cream and a sprinkle of cookie crumbs makes it look like it came from a fancy bakery. No one needs to know how simple it truly was. It is a showstopper for your holiday table.
Ingredients
Here is what you will need to gather for this delightful pie. The ingredients are simple and create such a wonderful flavor combination. This is a staple in my collection of Holiday Pie Recipes.
For The Crust
- 32 Biscoff cookies (one 8.8 ounce package)
- 6 tablespoons salted butter, melted
For The 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
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon black pepper
For The Sweetened Whipped Cream
- 1 1/4 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
For The Topping
- 2 Biscoff cookies, crumbled
- White and gold sanding sugar or festive sprinkles
Step-By-Step Instructions
Ready to make one of the most delicious and Easy Christmas Pie Recipes ever? Let’s get started. Just follow these simple steps.
Step 1: Make The Cookie Crust
First things first, preheat your oven to 350 degrees Fahrenheit. While it is warming up, grab your Biscoff cookies. You will need a food processor for this part. Add all the cookies and pulse them until they become fine crumbs.
Next, pour in the melted salted butter. Process it again until the crumbs are evenly moistened and the mixture comes together. It should feel like wet sand. This is the foundation of our amazing pie.
Now, press this mixture firmly and evenly into the bottom and up the sides of a standard 9 inch pie plate. I like to use the bottom of a measuring cup to get it nice and compact. This ensures a sturdy crust.
Step 2: Bake And Cool The Crust
Pop the crust into your preheated oven and bake for 10 minutes. This little bake helps the crust set up and gives it a lovely toasted flavor. Your kitchen will start to smell wonderful.
Once it is done, take it out and let it cool completely to room temperature. This usually takes about an hour. Please don’t rush this step! A warm crust will melt the filling, and we don’t want that.
Step 3: Prepare The Gingerbread Filling
While the crust cools, you can get the filling ready. This is the easiest part. Grab a large bowl and add all of the gingerbread filling ingredients. That includes the cream, room temperature cream cheese, cookie butter, and all those lovely spices.
Using a handheld electric mixer, beat everything together on medium speed. Keep mixing until it is completely smooth and creamy. Scrape down the sides of the bowl once or twice to make sure everything is incorporated.
Step 4: Assemble And Chill The Pie
Once your crust is fully cooled, pour that luscious gingerbread filling right into it. Use a spatula to spread it out evenly, creating a nice, smooth top. It already looks amazing, doesn’t it?
Now for the most important part: patience. Cover the pie and place it in the refrigerator to set for at least 8 hours. I know it is hard to wait, but this time allows the filling to firm up properly for clean slices.
Step 5: Make The Whipped Cream
When you are ready to serve, it is time for the topping. In another large bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. This will be the fluffy cloud on top of our pie.
Using your electric mixer again, beat the mixture until stiff peaks form. This means when you lift the beaters out, the cream holds its shape. Be careful not to overbeat, or you will end up with butter!
Step 6: Decorate And Serve
Here is where your creativity comes in. Transfer the whipped cream to a piping bag fitted with your favorite tip. You can create beautiful swirls, stars, or whatever you like on top of the pie.
Finish it off with a sprinkle of the crumbled Biscoff cookies and some festive sanding sugar or sprinkles. This is one of those Christmas Pie Ideas that looks as good as it tastes. Slice and serve immediately!
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. This pie needs to be kept in the refrigerator due to the cream cheese and whipped cream filling. Just cover it loosely with plastic wrap or foil.
It will stay fresh and delicious for about 3 to 4 days in the fridge. The crust might soften a little bit over time, but the flavor will still be fantastic. It’s a treat that keeps on giving!
Tips
Want to make sure your pie comes out great every time? Here are a few handy tips. These little tricks are what make this one of my go to Holiday Pie Recipes.
Make sure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling, and nobody wants that. Take it out of the fridge about an hour before you start.
Don’t skimp on the chilling time. I can’t stress this enough. The pie needs a full 8 hours, or even overnight, to set properly. This ensures you get beautiful, clean slices when you serve it.
Feel free to get creative with your toppings. A drizzle of caramel sauce, some mini gingerbread cookies, or even a dash of cinnamon on top would be wonderful additions. It is your pie, have fun with it!
No food processor? No problem. You can crush the cookies by placing them in a large zip top bag and rolling over them with a rolling pin. It is a great way to get out a little holiday stress!
Conclusion
And there you have it! A truly delightful and surprisingly simple dessert that is sure to be a hit at any holiday gathering. This is one of those Easy Christmas Pie Recipes that will earn a permanent spot in your recipe box.
It has all the warm, cozy flavors of the season without any of the complicated steps. It is the kind of recipe that lets you enjoy the festivities instead of being stuck in the kitchen. A perfect addition to your list of Christmas Dessert Ideas Easy enough for anyone.
I really hope you give this pie a try. It is a joy to make and even more of a joy to share. Happy holidays and happy baking!
FAQ
Can I Use A Different Cookie For The Crust?
Yes, absolutely! While Biscoff cookies have a unique spiced flavor that pairs well with gingerbread, you could easily substitute them. Graham crackers or ginger snap cookies would both make excellent crusts for this pie.
Do I Have To Use Blackstrap Molasses?
Regular molasses will work just fine in this recipe. Blackstrap molasses has a slightly more robust and less sweet flavor, which adds a nice depth. However, using standard molasses will still give you a delicious gingerbread taste.
Can I Make This Pie Ahead Of Time?
This is one of the best Quick Pie Recipes to make ahead. In fact, it’s recommended! The pie needs at least 8 hours to set, so making it the day before you plan to serve it is a great idea. Just wait to add the whipped cream until right before serving.
What If I Don’t Have A Piping Bag?
No piping bag? No worries at all. You can simply spoon the whipped cream on top of the pie and use the back of the spoon to create lovely rustic swirls. It will look just as beautiful and taste just as amazing.
Gingerbread Pie
This easy, no-bake gingerbread pie is a perfect holiday dessert, featuring a spiced gingerbread filling in a crunchy Biscoff cookie crust, topped with fluffy whipped cream. It’s a flavorful and simple treat for any festive gathering.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). In a food processor, pulse Biscoff cookies until fine crumbs form. Add melted salted butter and process until moistened. Press firmly into a 9-inch pie plate.
- Bake for 10 minutes. Remove and cool completely to room temperature (about 1 hour).
- In a large bowl, combine 1 cup heavy whipping cream, cream cheese, Biscoff creamy cookie butter, 1 cup powdered sugar, blackstrap molasses, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves, and black pepper. Using a handheld electric mixer, beat until smooth and creamy.
- Pour the gingerbread filling into the cooled crust, spreading evenly with a spatula. Cover and refrigerate for at least 8 hours, or preferably overnight, until set.
- When ready to serve, in another large bowl, beat 1 1/4 cups heavy whipping cream, 3 tablespoons powdered sugar, and pure vanilla extract with an electric mixer until stiff peaks form.
- Transfer whipped cream to a piping bag and decorate the pie. Top with crumbled Biscoff cookies and sanding sugar or festive sprinkles. Slice and serve immediately.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
No food processor? No problem. You can crush the cookies by placing them in a large zip top bag and rolling over them with a rolling pin. It is a great way to get out a little holiday stress!
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