No-Bake Gingerbread Mousse Pie

 

I had some cookie butter to use up (after my kids basically decided they didn’t like it anymore – I don’t know what’s wrong with them, but that’s a different topic). When I saw this recipe for no-bake gingerbread mousse pie in Real Simple, I took that as a sign that I had to make it! Honestly, the kids weren’t super fond of it, so that made more for the Engineer and me.

2 ¼ cups packed finely crushed gingersnap cookie crumbs (about 45 cookies, from a 16-oz. box), plus whole and roughly crushed cookies for garnish
9 Tbsp. lactose-free butter, melted
1 ½ tsp. unflavored gelatin (from a ¼-oz. envelope)
3 cups lactose-free cream
¾ cup (85 g) confectioners’ sugar
1 8-oz. package lactose-free cream cheese, softened (it is important for it to be at room temperature)
1 cup creamy cookie butter
1 Tbsp. unsulfured molasses
1 tsp. pumpkin pie spice
1 tsp. lemon zest (from 1 lemon)
¼ tsp. ground ginger
¼ tsp. ground cinnamon

Coat an 8-inch springform pan with cooking spray. Line sides of pan with a ring of parchment paper.

Stir together cookie crumbs and butter in a medium bowl. Press gingersnap mixture into bottom and about 2 inches up sides of prepared pan. Freeze until firm, about 15 minutes.

Meanwhile, add 2 tablespoons cold water to a small microwave-safe bowl; sprinkle gelatin evenly over water. Let stand until gelatin is hydrated, about 5 minutes.

Beat heavy cream and sugar in a large bowl with an electric mixer on medium-low speed until starting to thicken, about 5 minutes.

Microwave gelatin mixture in 5-second intervals, stirring between each, until gelatin dissolves, 10 to 20 seconds total. Gradually stir 1 ½ teaspoons cream mixture into gelatin mixture.

With mixer on medium speed, gradually add gelatin mixture to cream mixture in a thin, steady stream, beating until combined and medium-stiff peaks form, 45 seconds to 1 minute.

Beat cream cheese in a separate large bowl on medium speed until smooth and creamy, about 1 minute. Add cookie butter, molasses, pumpkin pie spice, lemon zest, ginger, and cinnamon; beat on medium-low speed until well combined, 15 to 30 seconds.

Fold 3 cups whipped cream and gelatin mixture into cream cheese mixture, 1 cup at a time. Spread evenly over prepared crust. Refrigerate remaining whipped cream and gelatin mixture in an airtight container. Refrigerate pie, covered, until set, at least 8 hours and up to 24 hours.

When ready to serve, uncover pie and remove sides of pan. Discard parchment; transfer pie to a plate. Stir reserved whipped cream mixture until smooth and softened to soft-peak consistency; spoon over top of pie. Garnish with whole and roughly crushed cookies.