Mile High Ginger Pie Recipe. This easy, no bake recipe is a welcome departure from the standard holiday cream pie.
Recipe courtesy of McCormick®.
Nutrition Information (per serving):
Calories: 386, Fat: 18 g, Carbohydrates: 52 g, Cholesterol: 32 mg, Sodium: 439 mg, Fiber: 1 g,
Protein: 4 g.
Ingredients
- 1/4 cup caramel dessert topping
- 1 prepared vanilla cookie crust (6 ounces)
- 2 cups half-and-half
- 2 packages (3 1/2 ounces each) instant vanilla pudding mix
- 1/2 teaspoon McCormick® Ginger, Ground
- 1/8 teaspoon McCormick® Cinnamon, Ground
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/4 cup sliced almonds, toasted
Preparation
- 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 2 minutes or until well blended. (Mixture will be thick.) Let stand 5 minutes. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
- 3 Refrigerate 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.
