Name: S'mores Chocolate Pie with Gingersnaps Cookie Crust (American and Canadian Cuisine ) recipe by Antara Navin at BetterButter
Prep time: 240 min
Cook time: 4 min
Total time: 244 min
Yield: 10
Ingredients: For the Pie Crust:; 1 and 3/4 cups gingersnaps crumbs (this is 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 melted unsalted butter; For chocolate smores pies:; 14 ounces semisweet chocolate chips ( I used Hershey's chocolate chips); 3/4 cup half-and-half (half whole milk and half cream); 15 marshmallows

ABOUT S'mores Chocolate Pie with Gingersnaps Cookie Crust (American and Canadian Cuisine ) RECIPE

This is a s'mores chocolate pie with gingersnaps cookie crust. The gingersnaps pie crust is filled with chocolate ganache and marshmallow toppings. This is a popular night time campfire treat in the Unites States and Canada. The recipe has been adapted from the Food Network Kitchen.

Ingredients Serving: 10

For the Pie Crust:
1 and 3/4 cups gingersnaps crumbs (this is 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 melted unsalted butter
For chocolate smores pies:
14 ounces semisweet chocolate chips ( I used Hershey's chocolate chips)
3/4 cup half-and-half (half whole milk and half cream)
15 marshmallows

Instructions

For the gingersnaps cookie crust :
Preheat oven to 350 degrees F or 176 degrees C.
In a medium sized bowl, combine and whisk all the dry ingredients together including the 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, then bake it in the preheated oven for 10 minutes or 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 the chocolate chips and half-and-half in a large microwave safe bowl and cook it 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 under cold water. Wet your hands with cold water and cut the marshmallows diagonally into half from one corner to the opposite corner.
Preheat the broiler and set it to high. Arrange the cut marshmallows on top of the chilled pie with the cut-side down. Put the chocolate s'mores pie on a baking sheet and broil until it's golden for about 1 minute while rotating the pan halfway.
Allow the pie to cool completely for 10-15 minutes, then cover it loosely with a plastic wrap and refrigerate it 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.

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