Good morning here we will give you a recipe chocolate gingerbread pie which is delicious The way making it is very easy. You just need to be careful to get results from chocolate gingerbread pie which has aroma and taste that can evoke our tastes.

So that the result of chocolate gingerbread pie, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare chocolate gingerbread pie delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used in make

1. Prepare 1 pillsbury refrigerated pie crust, softened as directed on box
2. Prepare 1 roll (16.5 oz) pillsbury refrigerated chocolate chip cookies
3. Prepare 2 eggs
4. Prepare 1/4 cup unsweetened baking cocoa
5. Prepare 1/4 cup milk
6. Prepare 1 teaspoon ground ginger
7. Prepare 1/4 cup caramel topping
8. Prepare 1 cup whipping cream
9. Prepare 1/4 cup sugar
10. Take 1/2 teaspoon vanilla
11. Prepare Chopped crystallized ginger and chocolate shavings, if desired

Combine the flour, baking soda, spices, salt, and cocoa. In a separate bowl, beat the butter with the sugar until light and creamy. Add the molasses and beat until combined. Beat in the dry ingredients, then stir in the chips.

How to make:process Chocolate gingerbread pie:

1. Heat oven to 375F. Place pie crust in 9-inch glass pie plate as directed on box for one- crust filled pie.
2. In large bowl, mix cookie dough, eggs, cocoa, milk and 1/2 teaspoon of the ginger. Beat with electric mixer on medium speed until well mixed. Pour into crust. Bake 25 to 27 minutes or until toothpick inserted in center comes out clean.
3. Use toothpick to prick holes across surface of pie. Spread caramel topping on top of warm pie. Refrigerate about 1 hour or until chilled.
4. In large bowl, beat whipped cream, Sugar, vanilla and remaining 1/2 teaspoon ginger with electric mixer on high speed until stiff peaks form. Spread mixture on top of chilled pie. Garnish with crystallized ginger and chocolate shavings. Cover and refrigerate any remaining pie.
5. Done and ready to serve!

In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold one third into pudding mixture and then pour into baked pie shell. Top with remaining cream, sprinkle with a little nutmeg for garnish optional. You'd think a pie this delicious was labor intensive, but it's actually quite simple: The secret comes from using cookie butter as a base for the filling. You can make this pie up to three days in advance, and then just grab it and go when you're heading out.

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