Silky Gingerbread Pie Good Recipes

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Silky Gingerbread Pie

"With a filling that is silky-smooth, this pie lets you experience conventional gingerbread flavors in an entire new way."

Ingredients :

1 (nine inch) pie crust pastry
half cup packed light brown sugar
1/3 cup white sugar
1/four cup cornstarch
1 half teaspoons floor ginger
1/2 teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/four teaspoon salt
1/8 teaspoon ground allspice
2 cups half of-and-half
1/four cup unsulfured molasses
four egg yolks
2 tablespoons butter
1/2 cup heavy whipping cream

Instructions :

Prep : 20M	Cook : 12M	Ready in : 3H40M

Preheat oven to 400 stages F (2 hundred ranges C). Press pie crust into a nine-inch pie pan and prick backside and facets with a fork.
Bake crust in the preheated oven until lightly browned, 10 to twelve minutes.
Set a quality-mesh sieve over a bowl.
Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; progressively whisk in 1/2-and-1/2 and molasses until smooth. Whisk egg yolks into molasses combination.
Cook molasses combination, whisking constantly, over medium warmness till massive bubbles appear on floor, about 7 minutes. Reduce heat to low and cook dinner, whisking continuously, for 1 minute extra. Remove saucepan from warmth and pour filling via sieve. Whisk butter into filling until smooth.
Pour filling into pie crust, vicinity a sheet of plastic wrap at once on surface of filling, and refrigerate till set, approximately three hours.
Lightly beat cream in a bowl the use of an electric powered mixer until tender peaks shape. Top each pie slice with a heaping tablespoon of whipped cream.

Notes :

Unsulphured molasses is the best exceptional. It's crafted from the unsulphured juice of sun-ripened sugarcane.
Reynolds® Aluminum foil may be used to preserve food moist, cook it calmly, and make clean-up simpler.

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