Pie Recipes

Mile High Ginger Pie

This easy, no-bake Mile High Ginger Pie recipe is a welcome departure from the standard holiday cream pie.

Mile High Ginger Pie

Prep: 15 min | Refrigerate: 3 hr | Yield: 8 servings

Ingredients

  • 1/4 cup caramel dessert topping
  • 1 (6 ounce) prepared vanilla cookie crust
  • 2 cups Half-and-Half
  • 2 (4 serving) boxes vanilla instant pudding mix
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 1/8 teaspoon McCormick® Cinnamon, Ground
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Spread caramel dessert topping evenly in bottom of crust. Set aside.
  2. Pour Half-and-Half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick.) Let stand for 5 minutes.
  3. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
  4. Refrigerate for 3 hours or overnight until set.
  5. Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie.
  6. Store leftover pie in the refrigerator.

Nutrition

Per serving: Calories: 386 Fat: 18g Carbohydrates: 52g Cholesterol: 32mg Sodium: 439mg Fiber: 1g Protein: 4g

Attribution

Recipe used with permission from: McCormick McCormick



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