Christmas Pie – Flaky Crust With Spiced Gingerbread Cream Filling

If you’re building your list of Christmas Pie Recipes this year, here’s one to pause on. This pie layers classic flavors gingerbread, fruit, and vanilla into something structured, beautiful, and deeply comforting.

You’ll learn how to combine spiced fruit and custard into a pie that slices clean, holds together, and tastes like December. With a golden flaky crust, a creamy gingerbread custard base, and fruit that gently bubbles up through cutout stars, this recipe fits right alongside your best Christmas desserts without repeating the usual suspects.

This is more than decoration. The stars aren’t just for show. They give the pie air, texture, and charm that doesn’t need a lattice or fuss. It’s become my Christmas Eve pie because it looks special without trying too hard. The first slice always gets silence before the praise.

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Why This Stands Out Among Christmas Pies

Most Christmas pies lean one way or the other. Either rich with cream or tart with fruit. This one walks the line. You get warm cherries and cranberries, an apple for depth, and just enough vanilla custard to round the edges. It’s balanced, never overly sweet.

And that gingerbread flavor? It comes not from cookies but from cinnamon, nutmeg, and molasses notes in the filling. It’s subtle. It’s soft. And it carries the pie.

If you’re rotating through Christmas dessert ideas or deciding between delicious pies and cookies, this pie brings both to the table.

It slices neatly, holds its shape on a plate, and doesn’t rely on whipped cream to finish it. I usually serve mine with a soft spoonful of it anyway.

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Ingredients for the Gingerbread Cream Christmas Pie

Start with the fruit. You’ll need cranberries and cherries. Fresh or frozen both work. Add diced apple for texture, a mix of brown and white sugar for balance, and a few teaspoons of cornstarch to help everything set properly as it bakes.

The spices make all the difference. A small amount of cinnamon and nutmeg brings in the gingerbread warmth without pushing too far. A bit of orange zest and juice wakes up the flavor.

The vanilla custard comes together with milk, egg yolks, sugar, and cornstarch. Stir until thickened, then let it cool completely. It should be silky and soft, but not loose.

For the crust, I use two standard 9-inch pie crusts. Homemade when I have the time, store-bought when I don’t. The top crust is cut into stars. The bottom holds the custard and fruit. An egg wash over the stars helps them brown just right.

I like to dust them with powdered sugar after baking. It catches on the edges and looks like snowfall.

Related holiday recipes like this one include Red Velvet Cheesecake Brownies and Gingerbread Crinkle Cookies.

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Mixing Fruit Filling vs Custard Base – Which to Prep First?

I’ve tested it both ways. Making the fruit filling before the custard, and vice versa. What I’ve found is that prepping the custard first gives it more time to cool and thicken. It sets more evenly that way when baked into the pie.

On a rushed day, it’s tempting to toss together the fruit first. But warm custard under warm filling often softens the crust too much.

In my notes, I always underline this step. Cool the custard fully before assembly. It makes a difference between a clean slice and a slumped one.

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Assembling the Pie with Star Cutout Crust

Once the custard and filling have cooled, roll out the first crust and fit it into the pie plate. Spread the custard layer gently with a spoon. Don’t rush this part. Then spoon the fruit mixture on top. It should look full but not overloaded. Leave a bit of space near the rim.

Chill the second crust for 10 minutes before cutting stars. Cold dough holds its shape better. Use different sizes and let them slightly overlap as you place them over the fruit.

Whisk an egg with milk and brush this over the stars and edge. This gives you that golden shine you see in bakery pies.

Set the pie on a baking sheet before it goes in the oven. This protects from drips and helps distribute heat evenly across the bottom crust.

Try serving this pie next to Snowman Cake Pops for a full winter dessert display. The two contrast nicely. One delicate, the other whimsical.

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Baking and Cooling Tips for Clean Slices

Bake at 375°F for 40 to 45 minutes. If the edges brown too fast, tent with foil. You want the crust golden and the fruit visibly bubbling.

Let the pie cool on the counter for at least an hour. This step matters. Cutting too soon leads to messy slices, no matter how well it’s baked.

Just before serving, sift a little powdered sugar over the stars. It gives a soft snowy look and adds the lightest sweetness.

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Serving Suggestions and Storing Leftovers

I serve this pie at room temperature. The flavor feels deeper that way. A bit of softly whipped cream, unsweetened, pairs well. Ice cream works too, especially vanilla or cinnamon.

Store leftover slices covered in the fridge for up to three days. The custard holds its shape even on the second day. You can warm each slice for a few seconds in the microwave, but I prefer it just as it is.

And if you need more ideas to round out your table, Classic Yule Log makes a lovely pairing. Soft, rolled cake beside rich, structured pie.

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Save This Recipe for Later & Share Your Version

This Christmas pie brings together the flavors of gingerbread, fruit, and cream without taking shortcuts. It looks festive and tastes like memory.

Pin this to your Best Christmas Pies board, or to any board collecting your favorite Christmas dessert ideas.

And if you try it, let me know in the comments. I’d love to hear if you served it for Christmas Eve, or how the stars turned out on top. Share your questions, variations, or stories. I always read them.

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