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Gingerbread Pie With Phyllo Crust

Total Time: 5 HR 5 MIN Makes: 1 pie
Prep Time: 20 MIN Cook Time: 45 MIN Additional Time: 4 HR

Festive, flaky and full of holiday flavor. This phyllo-crusted gingerbread pie is the delicious and unique holiday dessert you’ve been searching for. Recipe and photo by Bernice Baran of Baran Bakery blog.

  • 8 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons cornstarch
  • 1 can (14 ounce) sweetened condensed milk
  • 1/4 cup brown sugar, packed
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoons cloves
  • 1/4 teaspoons allspice
  • 4 large eggs, room temperature
  • Whipped cream (optional)


Thaw 1 roll of phyllo, following thawing instructions on package. Preheat the oven to 350°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Grease a 9-inch pie dish.

Place one sheet of phyllo on work surface. Using the 1/4 cup of melted butter, lightly brush the surface of the sheet with melted butter. Repeat with 7 more sheets. Layer the sheets in the greased pie dish, alternating the long sides.

For the pie filling, in a large bowl, mix the 1/2 cup of melted butter and cornstarch. Use a whisk or an electric mixer to combine them until the cornstarch is fully dissolved. Add the sweetened condensed milk, sugar, molasses, vanilla, salt, ginger, cinnamon, nutmeg, cloves and allspice. Whisk together until they’re smooth. Add the eggs and beat the mixture until it’s fully combined.

Pour the mixture over the prepared phyllo dough sheets. Reroll unused sheets and follow storing instructions on package. Place pie on the bottom rack of oven and bake for about 45 minutes until phyllo crust is golden brown. You want the edges to be set and the center to still be a little jiggly.

Let the pie cool for at least 30 minutes to an hour at room temperature and then refrigerate it for at least four hours, until it feels set. Top with whipped cream and a pinch of cinnamon. Serve.


Store refrigerated in an airtight container.