I have always been drawn to desserts that carry a little warmth, a little spice, and a touch of nostalgia, and that’s exactly why I fell in love with ginger molasses cream pies. The moment I first tried one, I was captivated by the delicate balance between the deep, rich flavor of molasses and the gentle, aromatic spice of ginger. It’s a dessert that feels comforting and festive at the same time, making it perfect for cozy afternoons or special gatherings. Every bite offers a creamy, luscious filling encased in a tender, perfectly baked crust, and it’s that harmony of textures and flavors that keeps me coming back to this recipe time and time again.
You will love this recipe not only because it delivers incredible taste but also because it is approachable for bakers of all skill levels. The ginger molasses cream pie is versatile—it can be served for a casual dessert, an elegant dinner party finale, or even as a holiday treat that impresses everyone without requiring overly complicated techniques. Its flavor profile appeals to people who enjoy spice, sweetness, and a rich, creamy texture all in one bite.
Beyond its delightful taste, this recipe is also affordable. Most of the ingredients are pantry staples or easily accessible in any grocery store, which means you can create a dessert that feels indulgent without straining your budget. The combination of molasses, ground ginger, sugar, butter, cream, and basic baking essentials comes together seamlessly to produce a pie that tastes far more sophisticated than its cost suggests.
Ingredients for Ginger Molasses Cream Pies:
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All-purpose flour
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Ground ginger
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Baking soda
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Salt
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Butter
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Brown sugar
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Molasses
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Eggs
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Heavy cream
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Vanilla extract
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Powdered sugar
This recipe invites creativity as well. You can adjust the intensity of the ginger or add a hint of other complementary spices like cinnamon or nutmeg. Whether you’re a seasoned baker or trying your hand at pies for the first time, this ginger molasses cream pie offers a delightful experience that is both satisfying to make and irresistible to eat.
How to Prepare This Recipe
Creating ginger molasses cream pies is a rewarding process that fills your kitchen with the warm, inviting scent of ginger and molasses. The preparation may seem detailed at first, but each step is straightforward, and the end result is absolutely worth it. This recipe is designed to be quick and easy while still producing a dessert that looks and tastes impressive.
Step-by-Step Instructions for Preparation
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Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, ground ginger, baking soda, and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add brown sugar and molasses, mixing until a soft dough forms. Divide the dough into portions for your pie shells, press into your pans, and smooth the edges.
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Bake the crust: Place the prepared crusts on a baking sheet and bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely before adding the filling. This ensures your pie maintains a crisp texture and prevents the filling from making the crust soggy.
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Prepare the filling: In a medium saucepan, combine heavy cream, a few tablespoons of brown sugar, and a touch of vanilla extract. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm but not boiling.
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Add the molasses flavor: Remove the cream mixture from heat and whisk in molasses until smooth. For a more intense ginger flavor, you can stir in a small amount of ground ginger or freshly grated ginger at this stage. Allow the mixture to cool slightly.
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Whip the filling: Pour the cooled mixture into a mixing bowl and beat until light and fluffy. This creates the creamy, airy texture that defines the filling of the ginger molasses cream pie.
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Assemble the pies: Carefully spoon or pipe the filling into the cooled pie crusts, spreading evenly to the edges. Smooth the top with a spatula for a polished look.
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Chill before serving: Refrigerate the assembled pies for at least 2–3 hours, or until the filling is fully set. This step is essential for a clean slice and a perfect texture.
Quick and Easy Tips
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Make the crust in advance and freeze it for up to a month for quicker pie assembly.
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Use pre-measured ingredients to streamline the process and reduce cleanup.
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If you prefer a lighter version, you can substitute half of the heavy cream with Greek yogurt for a tangy twist.
Customizable Variations
This recipe is incredibly versatile. You can adjust the sweetness, add a hint of cinnamon or nutmeg, or even incorporate finely chopped crystallized ginger for added texture. Topping the pie with whipped cream or a dusting of powdered sugar adds a festive touch that enhances its visual appeal.
Popular With Many People
This dessert is a crowd-pleaser. Its combination of warm spices, rich molasses, and creamy filling appeals to both children and adults. It works beautifully for dinner parties, holiday celebrations, or simply as a treat to enjoy with a cup of coffee or tea. The balance of flavor, texture, and aroma makes ginger molasses cream pies a timeless favorite.
PrintMolasses Cream Pie Cookies
Ginger molasses cream pies are a delightful combination of warm spices, rich molasses, and a creamy, luscious filling. Perfect for any occasion, these pies are both comforting and elegant, offering a balance of textures and flavors that everyone will enjoy.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 3 1x
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ½ tsp salt
- 1 cup cold butter, cut into cubes
- ½ cup brown sugar
- ⅓ cup molasses
For the filling:
- 2 cups heavy cream
- ¼ cup brown sugar
- 2 tsp vanilla extract
- ¼ cup molasses
- ½ tsp ground ginger (optional, for extra spice)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a large bowl, combine flour, ground ginger, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in brown sugar and molasses to form a soft dough.
- Shape the dough: Divide the dough into portions and press into pie pans, smoothing the edges evenly.
- Bake the crusts: Place on a baking sheet and bake for 12–15 minutes until lightly golden. Allow to cool completely.
- Prepare the filling: In a medium saucepan, combine heavy cream, brown sugar, and vanilla extract. Heat over medium heat, stirring constantly until sugar dissolves and the mixture is warm.
- Incorporate molasses: Remove from heat and whisk in molasses until smooth. Add extra ground ginger if desired. Cool slightly.
- Whip the filling: Transfer to a mixing bowl and beat until light and fluffy.
- Assemble pies: Spoon or pipe the filling into cooled crusts, spreading evenly. Smooth the top with a spatula.
- Chill: Refrigerate for 2–3 hours or until the filling is fully set.
- Serve: Slice and enjoy chilled, or garnish with a light dusting of powdered sugar.
Notes
Adjust the ginger and sugar according to your taste.
Pre-made crusts can be used to save time.
Mini tart versions are great for parties.
For a dairy-free option, substitute coconut cream for heavy cream.
FAQs
1. Can I make these pies ahead of time?
Yes! Ginger molasses cream pies can be prepared a day in advance. Store them in the refrigerator, covered, to maintain freshness and texture. They taste even better after chilling, as the flavors have time to meld.
2. Can I use a store-bought pie crust?
Absolutely. Using a pre-made crust can save time without compromising flavor. Just make sure it’s baked according to the package instructions before adding the filling.
3. How do I prevent the crust from becoming soggy?
To avoid a soggy bottom, bake the crust until lightly golden and let it cool completely before adding the filling. Chilling the pie after assembly also helps maintain a firm crust.
4. Can I adjust the level of ginger or sweetness?
Yes. You can add more ground ginger for extra spice or reduce the sugar and molasses slightly to suit your taste. The recipe is versatile and forgiving.
5. Can I make mini pies or tarts instead of one large pie?
Definitely. The filling works perfectly in mini tart shells or individual serving dishes, making them great for parties or gifts.
6. Can I freeze the pies?
You can freeze the baked crusts for up to a month. However, it’s best to assemble the pies after thawing for optimal texture of the creamy filling.
7. Are there any dairy-free alternatives?
You can substitute the heavy cream with full-fat coconut cream for a dairy-free version. It will slightly change the flavor but maintain the creamy texture.