This Ginger Pie is a decadent rich pie made with freshly grated ginger, brown sugar, maple syrup, and a gingersnap cookie pie crust.
With very short prep time, this pie is easy to put together. And while the ingredients are simple, it’s a unique pie with plenty of sweet zingy ginger flavor.
This recipe calls for both brown sugar and maple syrup to bring depth of flavor in an otherwise simple pie, where the ginger shines. The molasses flavor of the brown sugar and the maple syrup go so well with the freshly grated ginger.
In addition to ginger, maple syrup pairs really well with chocolate, like in this Maple Chocolate Walnut Pie. Both pies are great for the holidays, a get together, or any special occassion worth really induling in a sweet treat.
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🌟 Why You'll Love This Ginger Pie
Two Types of Ginger: This pie has a gingersnap cookie crust and freshly grated ginger in the pie filling.
Unique Flavor: This pie stands out from the rest with its unique zingy ginger flavor that leaves the house smelling festive.
Easy: It's an easy pie to throw together with simple ingredients and limited prep time.
🛒 Ingredients
Below are the ingredients needed to make both the Gingernsap Cookie Crust and the Ginger Pie Filling.
Gingersnap Cookie Crust
- Gingersnaps: Use 4 cups of crispy gingersnaps, this is equivalent to 10 oz, or about 1¼ cups of gingersnap crumbs. Any brand will do.
- Butter: Use salted butter.
Ginger Pie Filling
- Butter: Use salted butter. It should be melted, be sure that it has cooled before adding the eggs to the mixture, otherwise, it may scramble the eggs.
- Brown Sugar & Maple Syrup: I use both to ensure a pie that is nuanced in flavor. I use this same combination in these Maple Oatmeal Cookies.
- Eggs: Use large eggs, pasture-raised if possible.
- Ginger: Use fresh ginger. Peel the ginger and grate on a small grate of a box grater (one size up from the zest side). Ginger is often paired with fresh fruit, like pears, pumpkin, apples, or raspberries. But rarely is it featured on its own like in this pie.
- Vanilla Extract: Use real vanilla extract. If you don't have it, you can omit it.
- Salt: A small amount to bring out flavor, used in combination with salted butter.
- Flour: Gives the pie a slightly thicker consistency.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Ginger Pie
Below are the step-by-step instructions and photos for how to make Ginger Pie including the pie crust and pie filling.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 350°F.
Step 1. Crush Gingersnap Cookies: Add the gingersnap cookies to a blender and pulse until they become fine crumbs. You can also do this in a food processor or by hand by placing the cookies in a gallon-sized bag and crushing the cookies with a rolling pin.
Step 2. Make the Pie Crust: Combine the melted butter and gingersnap cookie crumbs in a medium bowl. Press the crumbs into the bottom and high up the sides of a pie dish.
Bake the pie crust at 350°F for 8-10 minutes. Remove and set aside to cool.
Step 3. Start the Pie Filling: In a large bowl combine the melted butter, brown sugar, and maple syrup. Check to make sure that the melted butter has cooled before adding the eggs. Then add the eggs, ginger, vanilla extract, and salt and combine. This can be done by hand or with a beater.
Tip: Checking to make sure that the butter has cooled before adding the eggs prevents the eggs from scrambling in hot butter.
Step 4. Sift in the Flour: Add the flour to a fine mesh strainer. Tap the strainer over the filling to dust in the flour. Stir, then repeat until the flour has been incorporated.
Pour the filling into the cooled pie crust.
Tip: Sifting in the flour slowly helps to prevent clumps of flour from forming in the filling. The flour helps to slightly thicken the filling.
Step 5. Bake: Bake the pie at 350°F for 40 minutes. The center should be soft, but not jiggly. Allow the pie to cool, then cut into slices and dust with powdered sugar (optional).
🍴 How to Serve and Store
To Serve: Serve warm or at room temperature. If you have powdered sugar you can dust it over the top of the pie for decoration.
To Store: Store covered in the fridge for up to 5 days.
🥧 If You're Interested in More Pie Recipes, You May Love These
If you've tried this Ginger Pie or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Ginger Pie
Ingredients
Gingersnap Cookie Pie Crust
- 4 cups gingersnap cookies
- 7 tablespoon salted butter
Ginger Pie Filling
- ½ cup salted butter, melted and slightly cooled
- 1 cup dark brown sugar
- ½ cup maple syrup
- 3 large eggs
- 1 tablespoon freshly grated ginger
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon all-purpose flour
Instructions
Gingersnap Cookie Pie Crust
- Preheat the oven to 350°F.
- Crush the gingersnap cookies in a blender or food processor. Or alternatively, place them in a gallon-sized bag and crush into fine crumbs with a rolling pin.
- Combine the melted butter and crushed ginger snap crumbs in a medium bowl. Press the mixture into the bottom of a pie dish and high up the sides.
- Bake at 350°F for 8-10 minutes. Set aside to cool.
Ginger Pie Filling
- In a large bowl combine the melted butter, dark brown sugar, and maple syrup. Make sure that the butter has cooled before adding the eggs. Add the eggs, grated ginger, vanilla extract and salt.
- Sift in the flour.
- Pour the mixture into the cooled pie crust.
- Bake at 350°F for 40 minutes. The center should be soft, but not jiggly.
Notes
- Gingersnaps: Use 4 cups of crispy gingersnaps, this is equivalent to 10 oz, or about 1¼ cups gingersnap crumbs. Any brand will do.
- Ginger: Use fresh ginger. Peel the ginger and grate on a small grate of a box grater (one size up from the zest side).
- Melted Butter in the Pie Filling: Checking to make sure that the butter has cooled before adding the eggs prevents the eggs from scrambling in hot butter
- Sifting Flour: Sifting in the flour slowly helps to prevent clumps of flour forming in the filling. The flour helps to slightly thicken the filling.
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