GINGER CREAM PIE RECIPES

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OATMEAL GINGER-CREAM PIES RECIPE - COUNTRY LIVING



Oatmeal Ginger-Cream Pies Recipe - Country Living image

Toasting the oats makes them crispier and brings out a nutty flavor.

Provided by COUNTRYLIVING.COM

Categories     autumn    baby shower    Barbeque    birthday    Christmas    feed a crowd    Fourth of July    Thanksgiving    baking    dessert

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

1 1/2 c.

rolled oats

1 c.

all-purpose flour

3/4 tsp.

baking powder

1/2 tsp.

baking soda

1/2 tsp.

ground cinnamon

1/4 tsp.

freshly grated nutmeg

1/4 tsp.

ground ginger

1/4 tsp.

salt

1

stick butter, at room temperature

1/2 c.

granulated sugar

1/2 c.

packed light-brown sugar

1

large Egg

8 oz.

cream cheese, at room temperature

1/3 c.

confectioners’ sugar

1/4 c.

finely chopped crystallized ginger

Steps:

  • Make cookies: Preheat oven to 350°F, with racks set in the top and bottom positions. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats. Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Make ginger cream: In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the ginger. Assemble pies: Frost the bottoms of 12 cookies with ginger cream, then top with the remaining 12 cookies.

Nutrition Facts : Calories 303 calories

GINGER-MANGO CREAM PIE RECIPE | MARTHA STEWART



Ginger-Mango Cream Pie Recipe | Martha Stewart image

This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 8

1 1/2 cups plain granola
3 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces Neufchatel cheese, room temperature
3/4 cup 2% Greek yogurt
2 tablespoons honey, plus more for drizzling
1 teaspoon grated fresh ginger
1 mango, sliced

Steps:

  • Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
  • Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
  • Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.

Nutrition Facts : Calories 240 g, CholesterolContent 37 g, FatContent 12 g, FiberContent 2 g, ProteinContent 6 g, SodiumContent 111 g

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