No Bake Gingerbread Cream Pie

• Vegetarian

• Produce

  • 1 tsp Stonemill ground ginger

• Condiments

  • 1/2 cup Baker's corner molasses

• Baking & Spices

  • 1 cup Baker's corner powdered sugar
  • 1 tsp Stonemill ground cinnamon
  • 1/4 tsp Stonemill ground cloves
  • 1/2 tsp Stonemill ground nutmeg
  • 1 tsp Stonemill vanilla extract

• Snacks

  • 2 cups Winternacht spekulatius cookie crumbs plus more

• Dairy

  • 6 tbsp Countryside creamery unsalted butter
  • 1 1/4 cups Friendly farms heavy whipping cream
  • 8 oz Happy farms cream cheese

Found on chocolatemoosey.com

Description

Ingredients

• 2 cups Winternacht Spekulatius Cookie crumbs plus more for garnish
• 6 tablespoons Countryside Creamery unsalted butter, melted
• 1 1/4 cups Friendly Farms heavy whipping cream, cold
• 8 ounces Happy Farms cream cheese, softened
• 1 cup Bakers Corner powdered sugar
• 1 teaspoon Stonemill vanilla extract
• 1/2 cup Bakers Corner molasses
• 1 teaspoon Stonemill ground cinnamon
• 1 teaspoon Stonemill ground ginger
• 1/2 teaspoon Stonemill ground nutmeg
• 1/4 teaspoon Stonemill ground cloves

Directions

• 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.