Gingerbread Pie with Phyllo Dough Crust Recipe

Preheat the oven to 350F/177C and grease a 9-inch pie plate.
Using the 1/4 cup of melted butter, spread the butter onto each layer of Athens Phyllo Dough before stacking them, alternating the long side, in the greased pan.
8 sheets of Athens Phyllo Dough, 56 grams unsalted butter melted
For the pie filling, in a large bowl, mix the 1/2 cup of butter and cornstarch. Use a whisk or an electric mixer to combine them until the cornstarch is fully dissolved.
113 grams unsalted butter melted, 20 grams cornstarch
Add the sweetened condensed milk, sugar, molasses, vanilla, salt, ginger, cinnamon, nutmeg, cloves and allspice. Whisk together until they're smooth.
396 grams sweetened condensed milk, 50 grams light brown sugar lightly packed, 1 Tbsp molasses, 2 tsp vanilla extract, 1/2 tsp salt, 2 tsp ginger, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp allspice
Add the eggs and beat the mixture until it's fully combined.
4 large eggs room temperature
Pour the mixture over the Athens Phyllo Dough sheets, place it on the bottom rack of the oven and bake for about 45 minutes. 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 it with whipped cream and a pinch of cinnamon before serving.
cinnamon and whipped cream for serving optional