Silky Gingerbread Pie

• 1 (9 inch) pie crust pastry
• 1/2 cup packed light brown sugar
• 1/3 cup white sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 2 cups half-and-half
• 1/4 cup unsulfured molasses
• 4 egg yolks
• 2 tablespoons butter
• 1/2 cup heavy whipping cream

1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.
2. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.
3. Set a fine-mesh sieve over a bowl.
4. Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.
5. Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.
6. Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.
7. Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.

pastry, brown sugar, white sugar, cornstarch, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, ground allspice, unsulfured molasses, egg yolks, butter, heavy whipping cream

Taken from www.allrecipes.com/recipe/245403/silky-gingerbread-pie/ (may not work)