This year, I’ve raised the bar on my favorite Gingerbread desserts! Last year, I made a lovely Chocolate-Gingerbread Cake, and also turned the leftovers of that cake into an Incredible Chocolate-Gingerbread Trifle. But I like to up my game every now and again, so I’ve added a bit of orange essence to the chocolate, and created this Chocolate Pie with Orange Essence in a Gingerbread Cookie Crust. I don’t know about you, but my mouth is watering right now!
If you have never tried Gingerbread with chocolate together, I’ll let you in on a little secret – once you do, you will never be able to eat gingerbread without thinking, “Boy, this could use some dark chocolate!” It’s a combination bordering on addictive, and so now, this duo is part of my Fall and Winter Holiday standards.
In this recipe, the zest of just half an orange, when added to a standard chocolate custard recipe, complements both the chocolate and the ginger flavors and makes this pie truly holiday-worthy. And like most of the desserts I make, it is not too sweet but rather chock full of lovely flavors. It’s a bit of a grown-up twist on the chocolate pie, but fortunately kids love it, too!
I love the Triple Ginger Snaps from Trader Joe’s, because they have little tiny pieces of crystallized ginger in them that add not only flavor but a lovely texture. They make the perfect Gingerbread Cookie Crust. Add a smooth, thick, dark chocolate custard and some whipped cream and you have Holiday Magic! Thanksgiving, Christmas, or New Year’s perfection!
So, go ahead and raise your gingerbread game! Add some chocolate! Add some orange! And, enjoy!
Chocolate Pie with Orange Essence in a Gingersnap Crust
This delightful pie is perfect for a Holiday dinner – Thanksgiving, Christmas, New Year’s Eve or Day. The crunchy gingerbread crust, the smooth chocolate custard with a hint of orange essence is both festive and satisfying. And so easy to make!
- Yield: 1-9" Pie
- Category: Chocolate, Desserts and Sweets, Holiday, Pie, Recipe
Ingredients
For the Crust:
- 10 oz Gingersnap Cookies
- 6 tbsp. Butter, melted
For the Filling:
- 6 oz Dark Chocolate (I used 72%), chopped
- 3/4 c Granulated Sugar
- 3 tbsp. Cornstarch
- 1/2 tsp. Salt
- 2 c Whole Milk
- 3 Large egg yolks
- Zest of 1/2 Orange
- 1 tsp. Natural Vanilla Extract
- 2 tbsp. Butter
- 3/4 c Heavy Cream, whipped
- 1 tbsp. Confectioners' Sugar
Instructions
- Preheat oven to 350F. Make the crust. Grind the gingersnap cookies in a blender or food processor, or place them in a zippered bag and roll a rolling pin over them until they are finely ground. Place crumbs in a medium bowl. Add the melted butter. Mix until crumbs are evenly moistened. Press mixture into a 9" pie plate. Bake in preheated oven for 10 minutes. Cool. Crust will harden as it cools.
- Make the filling. Into a 2 or 3 quart saucepan, place the granulated sugar, cornstarch, salt, and chopped chocolate. Whisk together milk, egg yolks and the orange zest. Pour into the pan. Heat ingredients over medium-low to medium heat, stirring continuously. The mixture will slowly thicken, with small bubbles forming around the edges. Then it will begin to thicken. Once the mixture in thickened (to the consistency of a pudding or custard) and the bubbles are large, let it cook, continuously stirring, for an additional 2 minutes.
- To the hot custard, add the vanilla extract and 2 T butter. Stir until incorporated.
- Pour custard into the completely cooled pie crust. Let cool a bit, then place into the refrigerator until chilled. Once chilled, whip the cream and confectioners' sugar. Top the pie with the whipped cream and return to the refrigerator until ready to serve.
Wow! that looks so decadent and tempting! Chocolate and orange are a match made in heaven:)
Thanks, Freda! I do love chocolate and orange, too! ?