- 1 (9 inch) pie crust pastry
- 1/2 cup packed light brown sugar
- 1/3 cup white sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 2 cups half-and-half
- 1/4 cup unsulfured molasses
- 4 egg yolks
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.
- Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.
- Set a fine-mesh sieve over a bowl.
- 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.
- 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.
- Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.
- 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.