Gin Extract Gingerbread Cream Pie: A Festive Delight

Delicious Gin Extract Gingerbread Cream Pie combines the warm, spicy flavors of gingerbread with a creamy filling infused with gin extract.

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Prepare the Crust: If using a pre-made gingerbread crust, simply place it in your pie dish. For a homemade crust, crush gingerbread cookies into fine crumbs, mix with melted butter, and press firmly into the bottom and sides of your pie dish. Bake at 350°F (175°C) for about 10 minutes, then let cool.
Make the Filling: In a medium saucepan, combine heavy cream, sweetener, and the non-alcoholic gin extract. Whisk over medium heat until the mixture is warm and the sweetener has dissolved, but do not let it boil.
Incorporate the Gelatin: In a separate small bowl, sprinkle gelatin over a couple of tablespoons of cold water. Let it sit for about 5 minutes to bloom. Once bloomed, add it to the warm cream mixture, whisking until fully dissolved.
Add the Spices: Stir in ground ginger, cinnamon, and nutmeg to the mixture, ensuring they are well combined. Remove from heat and let cool slightly.
Whip the Cream: In a separate bowl, whip additional heavy cream until stiff peaks form. Gently fold this whipped cream into the gin-infused mixture until fully combined. Be careful not to deflate the whipped cream.
Assemble the Pie: Pour the creamy mixture into the prepared gingerbread crust. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
Garnish and Serve: Once set, you can top the pie with a sprinkle of cinnamon or a dollop of whipped cream. Slice and serve chilled!