Silky Gingerbread Pie Recipe

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.

Bake crust in the preheated oven until lightly browned 10 to 12 minutes.

Set a fine-mesh sieve over a bowl.

Whisk brown sugar white sugar cornstarch ginger cinnamon nutmeg cloves salt and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.

Cook molasses mixture whisking constantly over medium heat until large bubbles appear on surface about 7 minutes. Reduce heat to low and cook whisking constantly for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.

Pour filling into pie crust place a sheet of plastic wrap directly on surface of filling and refrigerate until set about 3 hours.

Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.