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Chocolate Gingerbread Pie

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Prep 15 min
Total 1 hr 45 min
Ingredients 11
Servings 12

The filling of this chocolaty pie is made with Pillsbury® refrigerated chocolate chip cookies. MORE+ LESS-

By Pillsbury Kitchens

February 5, 2014

Make with

Pillsbury Cookie Dough

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

eggs

1/4

cup unsweetened baking cocoa

1/4

cup milk

teaspoon ground ginger

1/4

cup caramel sauce

cup whipping cream

1/4

cup sugar

1/2

teaspoon vanilla

Chopped crystallized ginger and chocolate shavings, if desired

Steps

Hide Images

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

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 sauce on top of warm pie. Refrigerate about 1 hour or until chilled.
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.

Expert Tips

Swap out the caramel sauce for chocolate sauce for an extra chocolaty twist.
Eat leftovers within 2 days.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 50% Trans Fat 2 1/2g
Cholesterol: 70mg; 23%
Sodium: 260mg; 11%
Potassium: 70mg; 2%
Total Carbohydrate: 43g; 14%
Dietary Fiber 0g 0% Sugars 8g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;