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Gingerbread Pie https://www.metro.ca/userfiles/image/recipes/tarte-pain-d-epice-7386.jpg PT20M PT30M PT50M
Preheat oven to 375°F (190°C).Bake one pie shell according to package directions.Remove the second pie shell from the foil pan and place on a lightly floured work surface.Using a 2” (5 cm) - gingerbreadman shaped cookie cutter, cut 8-10 pieces and place on a parchment paper lined baking sheet.Brush lightly with egg and bake for 10 minutes or until golden brown.Remove from the oven and cool.Heat butter and brown sugar in a small saucepan over medium heat stirring occasionally until bubbly.Whisk in cream and molasses and stir until it begins to simmer.Whisk together egg yolks, cornstarch, spices and salt in a small bowl.Slowly add a small amount of the hot mixture into the egg mixture stirring constantly.Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil.Pour the filling into the baked pie shell.Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours.Decorate the gingerbreadman cookie shapes with white icing.Top the pie with whipped topping and arrange gingerbreadman shapes on top just before serving.
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2 Tenderflake frozen deep pie shell, defrosted 1 eggs, ligh 3/4 cup (150 mL) unsalted butter 3/4 cup (150 mL) brown sugar 3/4 cup (150 mL) whipping cream 1/4 cup (60 mL) molasse 3 egg yolk 1/4 cup (60 mL) cornstarch 1 tsp. (5 mL) ginger 1/4 tsp. (1 mL) nutmeg 1/4 tsp. (1 mL) cloves 1/2 tsp. (2 mL) salt 1 1/4 cups (300 mL) milk prepared Nutriwhip dessert topping 1/2 tasse (125 mL) white Icing for decorating
Gingerbread Pie

Gingerbread Pie

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8
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    Tenderflake frozen deep pie shell, defrosted
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    TENDERFLAKE FROZEN PASTRY OR DOLE FRUIT

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    SELECTED SIZES, SELECTED VARIETIES


  • 1
    eggs, ligh
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    30 un.


  • 3/4 cup
    (150 mL)
    unsalted butter
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  • 3/4 cup
    (150 mL)
    brown sugar
  • 3/4 cup
    (150 mL)
    whipping cream
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    COOL WHIP WHIPPED TOPPING

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    1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    molasse
  • 3
    egg yolk
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    30 un.


  • 1/4 cup
    (60 mL)
    cornstarch
  • 1 tsp.
    (5 mL)
    ginger
  • 1/4 tsp.
    (1 mL)
    nutmeg
  • 1/4 tsp.
    (1 mL)
    cloves
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  • 1/2 tsp.
    (2 mL)
    salt
  • 1 1/4 cups
    (300 mL)
    milk
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  • prepared Nutriwhip dessert topping
  • 1/2 tasse
    (125 mL)
    white Icing for decorating
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Bake one pie shell according to package directions.

Remove the second pie shell from the foil pan and place on a lightly floured work surface.

Using a 2” (5 cm) - gingerbreadman shaped cookie cutter, cut 8-10 pieces and place on a parchment paper lined baking sheet.

Brush lightly with egg and bake for 10 minutes or until golden brown.

Remove from the oven and cool.

Heat butter and brown sugar in a small saucepan over medium heat stirring occasionally until bubbly.

Whisk in cream and molasses and stir until it begins to simmer.

Whisk together egg yolks, cornstarch, spices and salt in a small bowl.

Slowly add a small amount of the hot mixture into the egg mixture stirring constantly.

Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil.

Pour the filling into the baked pie shell.

Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours.

Decorate the gingerbreadman cookie shapes with white icing.

Top the pie with whipped topping and arrange gingerbreadman shapes on top just before serving.

Source : Tenderflake

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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