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Chocolate caramel gingerbread pie
Chocolate caramel gingerbread pie
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Prep Time:
320 minutes
Cook Time:
80 minutes
Total Time:
400 minutes
Indulge in a show-stopping chocolate caramel ginger pie adorned with gingerbread cookies for a memorable dessert.
Ingredients:
  • 380g can caramel top 'n' fill
  • 185ml (3/4 cup) Cooking Cream
  • 100g dark chocolate, melted, cooled
  • 330g pkt royal icing
  • 60ml (1/4 cup) fresh lemon juice, strained
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) golden syrup
  • 50g butter
  • 340g (2 1/4 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 15.00 gm ground ginger
  • 3.75 gm mixed spice
  • 1 tsp ground cloves
  • 1 egg, lightly whisked
Instructions:
  • In a saucepan over low heat, combine sugar, golden syrup, and butter. Stir and cook for 3-5 minutes until the butter melts and the sugar dissolves. Let it cool for 5 minutes.
  • In a large bowl, mix together the flours, ginger, mixed spice, cloves, and bicarb. Add the sugar mixture and egg, stirring until well combined. Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough into 2 portions, shaping them into discs. Cover and refrigerate for 1 hour.
  • 1. Preheat the oven to 170C/ 150C fan forced and generously grease a 23cm pie dish with a small lip. 2. Roll out 1 portion of dough on a lightly floured sheet of baking paper until 3-4mm thick. Use the rolling pin to transfer the dough to the pie dish, ensuring not to stretch it. Trim the edges neatly. 3. Chill the lined pie dish in the refrigerator for 20 minutes before proceeding.
  • 1. Place your pie dish on a baking tray. Line it with baking paper and fill it with pastry weights or rice. Bake for 10 minutes or until lightly golden. Remove the paper and weights or rice. Gently cover the pastry edges with foil to prevent burning and bake for another 10 minutes or until golden. Allow it to cool completely.
  • In a large bowl, whisk the caramel until smooth. Add the eggs and cooking cream, combine until smooth, then whisk in the chocolate. Pour the mixture into the pastry case, place foil around the edges to prevent burning. Bake for 35-40 minutes until the filling is set. Let it cool completely.
  • Prepare two baking trays with parchment paper for the snowflakes. Roll out the rest of the dough on lightly floured parchment paper until it's 3-4mm thick. Utilize various snowflake cutters to cut out the shapes. Arrange them on the trays and refrigerate for 30 minutes. Bake the snowflakes for 10-12 minutes until they turn golden and crispy. Let them cool on the trays.
  • Combine royal icing and lemon juice in a large bowl, whisk for 3-5 minutes until thick and voluminous. If needed, add hot water to loosen stiff icing. Transfer icing to a piping bag with a 1-2mm plain nozzle. Decorate snowflakes and cover remaining icing with plastic wrap. Allow snowflakes to set for 3-4 hours.
  • Whisk the rest of the icing until it's silky. Use it to affix the snowflakes onto the pie.

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