No-Bake Gingerbread Pie
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup molasses (unsulphured)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 8 ounces whipped topping (like Cool Whip), thawed
- Extra whipped cream and gingerbread crumbs for garnish
Instructions
- In a medium bowl, combine the gingersnap cookie crumbs and the melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 10 minutes to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and brown sugar together using a hand mixer or stand mixer. Continue beating on medium speed until the mixture is completely smooth and no lumps remain.
- Add the molasses, ground ginger, cinnamon, cloves, and nutmeg to the cream cheese mixture. Beat again until the color is uniform and the spices are well-distributed.
- Using a rubber spatula, gently fold in the thawed whipped topping. Use a slow, circular motion to incorporate it without deflating the air. Keep folding until the filling is a consistent light brown color with no white streaks.
- Spread the filling evenly into the chilled crust. Use the back of a spoon or an offset spatula to smooth the top. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Just before serving, pipe dollops of fresh whipped cream around the edges and sprinkle with additional gingersnap crumbs or a dusting of cinnamon.
Find it online: https://www.pleasecook.com/desserts/no-bake-gingerbread-pie/