Ginger Pear Pie
Recipe from Family Circle

This easy dessert recipe is bursting with ginger. Ground ginger is added to sugar cookie dough for an easy no-roll crust. Plus, ginger flavors the cream cheese filling, providing a delicious base for ginger-flavored pears.


Ginger Pear Pie

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Servings: 8 servings
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: 4th of July Dessert, Christmas Pies, Father's Day, Low Sodium, Pear Pie, Pears
 
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Ingredients
  • 1/2 
    of 18-ounce tube refrigerated rolled sugar cookie dough
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  • 1/4  cup
    all-purpose flour
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  • 1  tablespoon
    mild-flavored molasses
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  • 2-1/8  teaspoons
    ground ginger
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  • 1  package
    (8 ounces) light cream cheese, at room temperature
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  • 3  tablespoons
    sugar
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  • 1  can
    (15 ounces) ginger-flavored pear halves, well drained and thinly sliced lengthwise OR: canned pears in heavy syrup, well drained and sliced lengthwise
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  • 3  tablespoons
    currant jelly
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Directions
1.
Heat oven to 325 degrees F. Lightly grease bottom and sides of 9-inch glass pie plate.
2.
Work together the cookie dough, flour, molasses and 1 teaspoon of the ground ginger with a wooden spoon in a bowl until well blended. (If the dough becomes too soft, refrigerate it to firm and make it easier to work with, about 10 minutes.) Press dough evenly over bottom and halfway up sides of pie plate.
3.
Bake in 325 degrees F oven for 20 to 25 minutes or until the center springs back when lightly pressed with fingertip. Remove plate to wire rack to cool completely.
4.
Beat together the cream cheese, 1 teaspoon of the ground ginger and the sugar in a small bowl until well blended and smooth. Spread the mixture over the crust, leaving a 1/4-inch border. Arrange pear slices decoratively on top.
5.
Heat together the currant jelly and the remaining ground ginger in a small saucepan over low heat until melted. Lightly brush the jelly mixture evenly over the pear slices.
Nutrition information
Calories 316, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 31 mg, Sodium 278 mg, Carbohydrate 44 g, Fiber 1 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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