Chocolate Caramel Gingerbread Pie

Impress your guests with this spectacular chocolate caramel ginger pie, decorated with homemade gingerbread cookies.

The ingredient of Chocolate Caramel Gingerbread Pie

• 380g can caramel top n fill
• 2 eggs
• 185ml 3 4 cup bulla 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
• 1 1 2 tablespoons ground ginger
• 11 2 teaspoons mixed spice
• 1 teaspoon ground cloves
• 1 2 teaspoon bicarbonate of soda
• 1 egg lightly whisked

The Instruction of chocolate caramel gingerbread pie

• for the gingerbread place the sugar golden syrup and butter in a saucepan over low heat cook stirring for 3 5 minutes or until the butter is melted and the sugar is dissolved set aside for 5 minutes to cool slightly
• combine the flours ginger mixed spice cloves and bicarb in a large bowl add the sugar mixture and egg stir until combined turn the dough onto a lightly floured surface knead until smooth divide into 2 portions shape into discs cover place in the fridge for 1 hour
• preheat oven to 170c 150c fan forced grease a 23cm pie dish with a small lip roll out 1 portion of dough on a lightly floured sheet of baking paper until 3 4mm thick flip dough over rolling pin and remove paper line the prepared pie dish with the dough being careful not to stretch the dough trim the edges place in the fridge for 20 minutes to chill
• place the pie dish on a baking tray line with baking paper and fill with pastry weights or rice bake for 10 minutes or until lightly golden remove paper and pastry weights or rice carefully wrap some foil around the edge of the pastry to prevent burning and bake for a further 10 minutes or until golden set aside to cool completely
• place the caramel in a large bowl and whisk until smooth add the eggs and cream and whisk until smooth whisk in the chocolate pour the mixture into the pastry case place foil around the edge of the pastry to prevent burning bake for 35 40 minutes or until the filling is just set set aside to cool completely
• meanwhile for the snowflakes line 2 baking trays with baking paper roll out remaining dough on lightly floured baking paper until 3 4mm thick use assorted snowflake cutters to cut out snowflake shapes place the shapes on prepared trays and place in the fridge for 30 minutes to chill bake the snowflakes for 10 12 minutes or until lightly golden and crisp set aside to cool on the trays
• place the royal icing in a large bowl and add the lemon juice whisk icing for 3 5 minutes or until the icing is thick and increased in volume if icing is too thick and stiff to pipe add a little hot water and whisk again to loosen it up slightly place icing in a piping bag fitted with a 1 2mm plain nozzle decorate snowflakes with icing cover the surface of remaining icing with plastic wrap set snowflakes aside for 3 4 hours or until set
• whisk the remaining icing until smooth use the icing to secure the snowflakes around the pie

Nutritions of Chocolate Caramel Gingerbread Pie

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