Get ahead of the busy holiday season with this make-ahead No Bake Gingerbread Cream Pie topped with homemade whipped cream.
Less than one week until Christmas! Are you hosting Christmas dinner? I’ll be cooking dinner at my parent’s house since my apartment is too small to host, but unlike Thanksgiving I have more leeway with the menu. Although we’ll be serving our favorites such as easy cheesy scalloped potatoes and green bean casserole, I have total control over dessert whereas for Thanksgiving, Dad (and only Dad) makes the pumpkin pie. No exceptions.
Last year I made this Gingerbread Cream Pie for fun, but it turned out so well, I made a note to blog it this year. As the name suggests, it’s a creamy no bake pie that tastes exactly like gingerbread but in pie form. It’s much easier (and probably even faster) than cutting out and decorating gingerbread cookies. If there’s one flavor that sums up Christmas in one bite, it’s gingerbread. And like most no bake pies, it can be made ahead of time since it needs time to chill. That is ideal if you have a busy holiday season and need to plan ahead.
Gingerbread is made up of a few key ingredients giving it its namesake flavor – molasses, cinnamon, ginger, nutmeg, and clove. I don’t consume anything gingerbread until Black Friday, then it’s #gingerbreadallthethings until December 31. I even drink gingerbread lattes to go with my gingerbread pie.
For the crust, I used Winternacht Spekulatius Cookies sold at ALDI nationwide. They are German spice shortbread cookies similar to gingerbread cookies and have various shapes such as windmills, animals, and St. Nicholas. I love that ALDI has imported European sweets for Christmas since it brings back memories from spending a few months in Ireland in 2007. They also have a large collection of Christmas sweets and treats for holiday entertaining, perfect to give as hosting gifts or to put out on Christmas trays for snacking. I wanted to use the spekulatius cookies instead of graham crackers for extra holiday flair. And since you don’t use the whole package, you’ll have plenty leftover to put out on cookie trays or even for a holiday cheese board. You can also buy the rest of the ingredients at ALDI so you have more time for baking, not for shopping at multiple grocery stores.
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Yields 8-10 servings
- In a large bowl, mix together cookie crumbs and melted butter. Pat into a 9-inch pie plate. Chill for at least 30 minutes before filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it starts to thicken, about 1 minute. Gradually beat in 1/4 cup powdered sugar and 1/2 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and remaining 3/4 cup sugar until smooth and creamy, about 2-3 minutes. Beat in molasses, cinnamon, ginger, nutmeg, cloves, and remaining 1/2 teaspoon vanilla. Scrape down the bowl.
- Reserve about half of the whipped cream for the topping. Fold the remaining whipped cream into the cream cheese mixture until fully incorporated. Spread into the pie crust. Top with the reserved whipped cream then garnish with cookie crumbs. Refrigerate for at least 4 hours or overnight before serving.
Disclosure: This post is sponsored by ALDI. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.