No Bake Gingersnap Cream Pie

Prep Time:

30m

Yield:

1 9-inch pie

This cool, creamy and super dreamy vintage recipe originated in the Teena in the Kitchen Cookbook published in 1954. A crushed gingersnap crust holds a classic cream pie filling and is topped with dollops of creme Chantilly and more crushed gingersnaps. Cool enough for the summer months, and spicy enough for the holidays, this No Bake Gingersnap Cream Pie is a year-round treat!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Gingersnap Crust
1 1/2 cups finely crushed gingersnaps
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup unsalted butter, melted
Cream Filling
1/2 cup unsalted butter, melted
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
1 tablespoon unsalted butter
2 egg yolks, slightly beaten
1 tablespoon unsalted butter
1 teaspoon vanilla
Garnish Crème Chantilly

Directions

Mix gingersnap crust ingredients together. Reserve 1/4 cup for top of pie. Firmly press remainder into bottom and sides of a well-greased 9-inch pie plate. Make sure crust is densely packed. Chill while preparing the filling.
In top of a double boiler, mix 1/2 cup sugar, flour, and salt. Gradually stir in milk. Cook over hot water stirring occasionally until thickened. Cover and cook for 10 minutes.
In a small bowl, combine 1 tablespoon butter and egg yolks. Pour a small amount of the hot milk mixture into the bowl with butter/egg mixture. Mix, then pour mixture back into double boiler. Cook for 2 minutes.
Remove from heat and stir in 1 tablespoon butter and vanilla. Cool, stirring occasionally. Pour into chilled crust and chill in refrigerator for 3-4 hours.
Just before serving, sprinkle with reserved gingersnap crumbs and garnish with crème Chantilly, if desired.

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