Silky Gingerbread Pie

Ingredients

• 1 (9 inch) pie crust pastry
• 1/2 cup packed light brown sugar
• 1/3 cup white sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 2 cups half-and-half
• 1/4 cup unsulfured molasses
• 4 egg yolks
• 2 tablespoons butter
• 1/2 cup heavy whipping cream

Directions

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.