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This Gingerbread Cookie Pie has a creamy texture that’s baked in a flakey buttery crust. This is the ultimate Christmas or Holiday pie. Pair this with a warm cup of homemade hot chocolate with coffee marshmallows.
Most people think of cookies (hello Brown Butter Chocolate Chip Cookies) or cake (like my Gingerbread Cake) for the holidays, but I want to bring pie into the conversation. And we’re going to make this pie gingerbread of course.
Ingredients for Gingerbread Cookie Pie
- Molasses – This is the single most important for anything gingerbread-flavored. It gives it that deep, rich flavor.
- Spices – We need it to be spiced with ground ginger, cloves, nutmeg and cinnamon. This is going to give us that quintessential gingerbread spice.
- Eggs – This is going to help the pie set.
For the rest of the ingredients, please see the recipe card below!
Par-Baking Pie Crust
This isn’t needed for ALL pies, but any pie that has a custard-like texture most likely will need it. I do this for all of my pumpkin pies or chess pies. And this one needs it too. You really want to ensure that the pie crust is thoroughly cooked all the way.
How to Make This Gingerbread Cookie Pie
- Preheat the oven to 400F. Start with a homemade pie crust OR one that is store-bought.
- Par-Bake the pie crust. I like to do this by spraying a piece of parchment or foil with cooking spray. And then pressing it into the pie crust. I then fill it with pie weights (you can also use dried rice or dried beans). And bake for 15 minutes.
- Remove it from the oven and lift out the parchment with the pie weights. Transfer it back to the oven to bake for an additional 15 minutes. After it’s done baking, bring the heat in the oven down to 300F.
- Make the filling, beat the butter, brown sugar and white sugar together until very fluffy. Next, pour in the molasses and brown rice syrup (or corn syrup). Let it mix and then add in the flour, spices and salt.
- Add in the eggs, one at a time, letting each one incorporate before adding the next one. Lastly, pour in the vanilla extract and heavy cream.
- Pour the filling into the par-baked pie crust. Transfer the pie to the oven to bake for 40-45 minutes or until set. It will appear puffy and crackly – this is normal and good. It will fall as it cools.
- Allow it to cool to room temperature, about 2 hours.
Tips and Tricks
I would say three days in advance is great. Store it in the fridge lightly covered with a clean kitchen towel. Before serving, let it sit out on the counter for two hours so it can come closer to room temperature.
I think either would work great.
More Holiday Recipes
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Gingerbread Cookie Pie
- 1 (9-inch) pie pan
- 1 homemade pie crust or store-bought
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup white granulated sugar
- 2 tablespoons brown rice syrup or corn syrup
- 2 tablespoons molasses
- 3 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
To Par-Bake the Pie Crust:
- Preheat the oven to 400 degrees F. It’s really important that the crust for this pie is par-baked. Start by rolling out your pie crust into a 13-inch (you can eyeball this) round. Fit in your nine-inch pie crust and trim the edges, leaving about a 1-inch overhang. Tuck under the overhang and crimp the edges the best you can.
- Make it look cute, if you want. Brush the edges of the pie crust with egg wash and stick it in the freezer for 15 to 20 minutes. Place the very cold pie tin on a baking sheet (this will make it easier to transport). Score the bed of the pie crust with a fork (this will help eliminate any puffiness that might happen when it’s in the oven).
- Take a sheet of foil of parchment and spray it with cooking spray. Nestle the foil, cooking spray side down, into the pie crust. Pour in pie weights (or uncooked beans or rice) and transfer to the oven to bake for 15 minutes. At the 15-minute mark, remove the foil, and place back in the oven to bake for an additional 10 minutes. Remove the par-baked pie crust from the oven and set aside. Turn the heat down to 300 degrees F.
To Make the Filling:
- While the pie crust is par-baking, you can make the filling. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and light brown sugar and white granulated sugar; beat until it’s light and fluffy and smooth, about 2 to 3 minutes. With the mixer going, pour in the brown rice syrup (or corn syrup) and molasses. Next, add the flour, salt, ground ginger, cinnamon, cloves and nutmeg. Then, add the eggs, one at a time, making sure each one is incorporated before moving onto the next one. Lastly pour in the vanilla and heavy cream. Give it one last mix.
To Bake the Pie:
- Pour the filling into the par-baked pie crust. Carefully transfer it to the oven and bake for 45-50 minutes. The top will appear cracked and puffy. Remove it from the oven and allow it to cool completely, around 2 to 3 hours. During this time, it will set and deflate. Slice it up and serve it with whipped cream.
Nutrition information is automatically calculated, so should only be used as an approximation.