• 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!