Ingredients

1 (9 inch) pie crust
½ cup packed light brown sugar
⅓ cup white sugar
¼ cup cornstarch
1 ½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
⅛ tsp ground allspice
2 cups half-and-half
¼ cup unsulfured molasses
4 egg yolks
2 Tbs butter
½ cup heavy whipping cream

Directions

Step 1

Preheat oven to 400 degrees. Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.

Step 2

Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.

Step 3

Set a fine-mesh sieve over a bowl.

Step 4

Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.

Step 5

Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.

Step 6

Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.

Step 7

Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.