Smores Chocolate Pie With Gingersnaps Cookie Crust
Smores Chocolate Pie with Gingersnaps Cookie Crust is a pie with gingersnaps cookies crust, filled with chocolate ganache and marshmallow toppings. This is a popular nighttime campfire treat in Unites States and Canada. The recipe has been adapted from the Food Network Kitchen.
Equipment
Ingredients
For the Pie Crust
- 1 3/4 cup gingersnaps crumbs prepared by coarsely grinding the gingersnaps cookies
- 1/4 cup dark brown sugar
- 1 tbsp all Purpose Flour
- 1/2 tsp sea salt
- 4 tbsp unsalted butter melted
For chocolate smores pie
- 14 ounces chocolate chips semisweet, I used Hershey's chocolate chips
- 3/4 cup half-and-half
- 15 marshmallows
Instructions
For the gingersnaps cookie crust
- Preheat oven to 350 degrees F.
- In a medium size bowl, combine and whisk all the dry ingredients including gingersnaps crumbs, brown sugar, flour and salt. Add in the melted butter, stir and mix well till all the ingredients are combined.
- To test if the mixture consistency is right, press some of the mixture against the sides of the bowl. If the crumbs do not hold together, add cold water, a little at a time, upto 1 tablespoon , and mix well.
- Press the gingersnaps crumbs mixture into a 9 inch pie plate covering the bottom and the sides.
- Chill the pie plate in the freezer for 10 minutes and then bake it in the preheated oven for 10 minutes until the pie crust is firm and set. Allow the pie crust to cool completely and refrigerate it until ready to use.
For the smores pie
- Combine chocolate chips and half-and-half in a large microwave safe bowl and cook for 2.5 minutes. Remove it from the microwave and whisk the mixture till it is smooth and creamy and there are no lumps.
- Pour the chocolate ganache into the prepared pie crust, cover the top loosely with plastic wrap and refrigerate it for 4 hours or until the ganache is set.
- When the ganache is set, prepare the marshmallows. Take a plastic cutting board and wash the kitchen shears with cold water.
- Wet your hands too with cold water and cut the marshmallows diagonally into half from one corner to the opposite corner. Use kitchen sears instead of knife to cut the marshmallows as once cut, the marshmallows are very sticky.
- Preheat the broiler and set it to high. Arrange the cut marshmallows on top of the chilled pie, with cut-side down.
- Put the chocolate s'mores pie on a baking sheet and broil until golden, about 1 minutes , rotating the pan halfway.
- Allow the pie to cool completely for 10-15 minutes, then cover it loosely with plastic wrap and refrigerate for atleast an hour until the ganache sets it again.
- To serve, cut a slice and enjoy the gooey marshmallow with chocolate ganache and the crispy gingersnaps cookie crust.
Notes
Nutrition
Calories: 335kcalCarbohydrates: 47gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 206mgPotassium: 180mgFiber: 0.4gSugar: 32gVitamin A: 170IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
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