No Bake Gingersnap Cream Pie

Products Used



    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Just before serving, sprinkle with reserved gingersnap crumbs and garnish with crème Chantilly, if desired. 
    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe