“And I’ll Never Outgrow the Thrill of Christmas Day”

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December 25, 2013 by cookingtofeel

Merry Christmas

It’s finally Christmas! I love Christmas so much–the family, the friends, the presents, Jesus. It’s all so great! I still get excited every year to come down and see my stocking stuffed and all of the presents under the tree and to eat that special Christmas breakfast. I feel like Christmas is more magical when you’re a child, what with Santa and all, but I feel like since I’m older, I really understand the reason for the season. And I’m so, so thankful for that.


Today I’m relaxing with my family, watching some soccer, and baking. I decided to bake a gingerbread pie this year, and I have to share the recipe with you. It’s perfect!

I’ll be taking a little blogging break for the rest of 2013, so thank you all so much for being a part of this little online journey of mine and reading along! I hope you all are having a wonderful Christmas and if you don’t celebrate Christmas, have a wonderful day nonetheless!

Gingerbread Pie

(from Sprinkle Bakes)

  • 1/2 cup butter, softened
  • 1/4 cup molasses (blackstrap)
  • 3/4 cup light brown sugar
  • 2-1/2 tablespoon flour
  • pinch of salt
  • 2 tsp ground ginger (or more to taste)
  • 1 tsp ground cinnamon
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 9″ ready-made pie shell

Preheat oven to 325 degrees F.

Using a hand mixer (or a stand mixer), combine butter, brown sugar, and molasses until creamy. Add flour, salt, and spices; mix again until combined. Add eggs one at a time, mixing well after each addition. Add buttermilk and vanilla and mix until a consistent batter forms. Pour into unbaked pie shell. Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.

Marshmallow Meringue

  • 3 egg whites
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/4 cup sugar
  • 1 7oz. jar of marshmallow cream

Beat egg whites, vanilla, and salt at high speed until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form.

Beat in 1/4 of the marshmallow cream. Repeat with remaining cream until meringue is well mixed and fluffy.

Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. Bake at 400 until browned. A kitchen torch may also be used.

Note: Meringue should be made the same day you plan to serve it on the pie. After a couple of days it will begin to lose volume.

Post title from “Christmas Day” by She & Him.

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