Chocolate Gingerbread Pie

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1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
2
eggs
1/4
cup unsweetened baking cocoa
1/4
cup milk
1
teaspoon ground ginger
1/4
cup caramel sauce
1
cup whipping cream
1/4
cup sugar
1/2
teaspoon vanilla
Chopped crystallized ginger and chocolate shavings, if desired

Directions

  1. 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 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. 3 Use toothpick to prick holes across surface of pie. Spread caramel sauce on top of warm pie. Refrigerate about 1 hour or until chilled.
  4. 4 In large bowl, beat whipping 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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