Ingredients

Crust 2 cups (500 mL) all-purpose flour tsp (1 mL) ground cinnamon tsp (1 mL) salt ⅔ cup (150 mL) frozen unsalted butter 2 tbsp (25 mL) golden brown sugar, packed 1 egg yolk 4 to 6 tbsp (60 to 90 mL) cold water Filling 1 cup (250 mL) unsalted butter 1 cups (300 mL) dark brown sugar, packed 1 cup (250 mL) whipping cream cup (50 mL) fancy molasses 4 egg yolks ⅓ cup (75 mL) cornstarch 2 tsp (10 mL) finely grated fresh ginger tsp (4 mL) ground cinnamon tsp (1 mL) ground nutmeg tsp (1 mL) ground cloves tsp (4 mL) salt 2 cups (500 mL) 2% milk Topping 1 cups (375 mL) whipping cream 2 tbsp (25 mL) sugar 1 tsp (5 mL) vanilla extract tsp (1 mL) ground cinnamon

Description

Rich, Rich, Rich! This Pie Is Reminiscent Of Butterscotch Cream Pie And Pumpkin Pie All At The Same Time. Try Adding This Same Gingerbread Spice Blend To Your Coffee Grounds When Brewing A Full Pot?it Makes The Perfect Accompaniment.

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