Thanksgiving is coming up FAST which means Christmas is also! This pie is technically a Christmas flavor (white chocolate dipped gingersnap cookies) but it counts as a Thanksgiving recipe because it’s pie, right? The filling is ultra creamy, fluffy, and rich while the crust is a crisp and scrumptious gingersnap cookie shell. Just because it’s decadent and so delicious doesn’t mean it’s time consuming and difficult to make. The crust only takes a few minutes to mix up, only needs 15 minutes to bake in the oven, and the filling is easily whipped up using an electric hand mixer and doesn’t require any oven time. It’s an incredibly easy Holiday recipe that is sure to impress all your friends and family!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
White Chocolate Gingersnap Pie (gluten, egg, and nut free)
Ingredients
Gingersnap Crust:
- 72 grams (⅓ cup) unsalted butter
- 2 tbsps (34 grams) molasses
- ¼ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 110 grams (½ cup) sugar
- 135 grams (1 cup spooned and leveled) gluten-free baking flour blend
White Chocolate Cream Filling:
- 278 grams (1 ½ cups) white chocolate chips
- 300 grams (1 ⅓ cups) heavy cream divided
- 8 oz (226 grams) cream cheese
- 1 tsp vanilla extract
- 30 grams (¼ cup) powdered sugar
Instructions
- Lightly grease a 10 inch pie pan. In a medium-large glass bowl, melt the butter in the microwave. Add the molasses, salt, ginger, and cinnamon and mix. Stir in the sugar. Add the GF flour and mix until a thick dough forms. Evenly press the dough into the prepared pie pan and poke all over the bottom surface with a fork. Place the pan in the freezer while you preheat the oven to 375 degrees F (190 C). Once the oven is heated, bake the crust for about 15 minutes, remove from the oven, and let it cool completely.
Filling:
- In a large glass bowl, melt the white chocolate chips with 75 grams/⅓ cup of heavy cream in the microwave and stir in between each 20 second interval. Add the cream cheese and vanilla and mix very well using an electric hand mixer.
- In a separate medium bowl, whip the remaining 225 grams/1 cup of cream and powdered sugar together, using an electric hand mixer, until medium-stiff peaks form (do not over mix). Add half of the whipped cream to the white chocolate-cream cheese mixture and mix very well to combine and soften up the mixture. Using a spatula, fold in the remaining whipped cream until combined. Spread all of the filling into the completely cooled crust and let it chill in the fridge for a few hours. Slice, serve, and enjoy!
Recent Comments