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.
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
- Spread caramel dessert topping evenly in bottom of crust. Set aside.
- 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.
- Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
- Refrigerate for 3 hours or overnight until set.
- Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie.
- 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