Chocolate Caramel Gingerbread Pie Recipe

If you’re craving something utterly festive and indulgent, you’re going to flip for this Chocolate Caramel Gingerbread Pie Recipe. It’s like a party in your mouth — the rich, melty chocolate meets gooey caramel, all wrapped up in a spicy, buttery gingerbread crust. When I first tried this, I was amazed at how those flavors just balanced so perfectly. Stick with me, and I’ll walk you through every step so your pie turns out just like mine (if not better!).

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Ingredients You’ll Need

Every ingredient in this Chocolate Caramel Gingerbread Pie Recipe plays a star role — from the buttery golden syrup in the gingerbread to the luscious cooking cream in that caramel-chocolate filling. Here’s what I always keep on hand to make this magic happen.

• Caramel Top ‘n’ Fill: This canned caramel is super smooth and perfect for whisking into the pie filling.
• Eggs: Eggs bind the filling and help set the pie perfectly—not too wobbly, just right.
• Bulla Cooking Cream: This adds a lovely richness while keeping the filling silky.
• Dark Chocolate: Melted and cooled, it brings that bittersweet depth to the pie filling.
• Royal Icing: You’ll use this to decorate delicate snowflakes—fun and festive!
• Fresh Lemon Juice: Just a splash helps lighten up the royal icing and makes it pipeable.
• Brown Sugar: Adds a deep molasses flavor to the gingerbread dough.
• Golden Syrup: Sweet and sticky, it helps give the gingerbread its classic chewiness.
• Butter: Use unsalted for best control over saltiness in your dough.
• Plain Flour and Self-Raising Flour: Combining these flours builds the perfect texture for your gingerbread crust.
• Ground Ginger, Mixed Spice, Ground Cloves: These spices give the pie its warm, holiday vibe.
• Bicarbonate of Soda: Helps your gingerbread dough rise just enough for a tender crust.
• Egg for Dough: Lightly whisked, it brings the dough together smoothly.

Variations

I love how versatile this Chocolate Caramel Gingerbread Pie Recipe is. You can tweak it to match your holiday mood or dietary needs without losing any of that soul-warming goodness.

• Nutty Twist: Sprinkling chopped toasted pecans on top of the caramel before pouring the chocolate filling adds a delightful crunch my family adores.
• Spice it Up: If you like a little extra zing, add a pinch of cayenne or black pepper to the gingerbread dough—it gives a nice subtle kick.
• Chocolate Variations: I sometimes swap dark chocolate for milk or even a mix to make it sweeter and creamier, depending on my mood.
• Dairy-Free Version: Use coconut cream instead of cooking cream and a dairy-free chocolate—you’ll still get that decadent filling without the dairy.

How to Make Chocolate Caramel Gingerbread Pie Recipe

Step 1: Make the Gingerbread Dough Base

Start by gently warming the brown sugar, golden syrup, and butter in a saucepan over low heat. Stir constantly for about 3 to 5 minutes until the butter melts and the sugar dissolves—you want it smooth but not boiling. Then, set it aside to cool slightly for about 5 minutes while you gather the dry ingredients.

Step 2: Combine Dry Ingredients and Form Dough

In a big bowl, whisk together your plain flour, self-raising flour, ground ginger, mixed spice, cloves, and bicarbonate of soda. Pour in your cooled sugar mixture and add the lightly whisked egg. Stir everything until it comes together, then turn out onto a floured surface. Knead gently until the dough is smooth. This is your gingerbread magic happening! Divide the dough into two discs, pop them in a bowl, cover tightly, and chill in the fridge for an hour. This resting time is key for flavor development and makes rolling out a breeze.

Step 3: Roll, Chill, and Blind Bake the Pie Shell

Preheat your oven to 170°C (or 150°C if you’re using a fan-forced oven). Lightly grease a 23cm pie dish. Roll out one dough disc between sheets of floured baking paper until it’s about 3-4mm thick—you want it thin but sturdy. Then carefully flip your dough over a rolling pin and peel off the paper. Line the pie dish, gently pressing into all edges but don’t stretch it, or you risk shrinkage later. Trim the edges for a clean look. Pop the lined pie into the fridge for 20 minutes to chill and firm up.

Next, line your pie dough with baking paper and add some pastry weights or dried rice to prevent puffing. Blind bake it on a tray for 10 minutes until the edges start to look lightly golden. Remove the weights and paper, wrap foil around the edges to avoid burning, and bake for another 10 minutes until the base and edges are fully golden and crisp. Let it cool completely before moving on. This step took me a couple of tries to get perfect—trust me, don’t hurry it!

Step 4: Prepare the Luscious Filling and Bake

In a large bowl, whisk the caramel until it’s smooth and glossy—this helps prevent lumps and makes the filling silky. Add the eggs and cooking cream, stirring until fully combined. Then fold in the melted cooled chocolate carefully—don’t rush, or you might scramble the eggs. Pour the luscious filling into the cooled pie shell. Once again, wrap foil around the crust edges to keep them from burning because the filling needs a good 35-40 minutes to just set (it still has a little wobble in the middle—that’s perfect!). Remove from the oven and let it cool completely—that wait is the hardest part, but it’s worth every second.

Step 5: Bake and Decorate the Snowflake Cookies

While the pie bakes, roll out your remaining dough on floured baking paper to 3-4mm thick. Use snowflake cookie cutters (or any festive shapes you love) to cut out shapes. Arrange them on baking trays lined with baking paper and chill in the fridge for 30 minutes—this chills the dough to keep the shapes crisp when baked.

Bake the snowflakes for 10-12 minutes until just lightly golden and crisp around the edges. Let them cool on the trays. During this time, whip up your royal icing by mixing the icing with lemon juice, whisking for 3-5 minutes until thick and voluminous. If the icing feels too stiff to pipe, a tiny splash of hot water loosens it up beautifully. Transfer the icing to a piping bag fitted with a small plain nozzle and decorate your snowflakes delicately. Let these little art pieces set for 3-4 hours—it’s magical to see them harden into crisp, snowy decorations.

Finally, whisk any remaining royal icing smooth and use it as edible “glue” to attach your snowflakes on top and around the sides of the pie. This finishing touch completely elevates the pie into a festive masterpiece.

How to Serve Chocolate Caramel Gingerbread Pie Recipe

Garnishes

I usually finish the pie with those beautiful royal icing snowflakes because they’re not only visually stunning but also add a charming sweetness and little crunch. For an extra touch, a dusting of powdered sugar or a few shavings of dark chocolate on top look gorgeous and enhance the flavor.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness. A simple cup of coffee or spiced chai tea is also my go-to pairing—it really brings out the spices in the gingerbread.

Creative Ways to Present

For special occasions, I like to serve this pie on a rustic wooden board with an assortment of cinnamon sticks and festive greenery around—it makes the whole dessert table feel cozy and inviting. You can also nestle each slice on a dessert plate with a drizzle of caramel sauce and a sprinkle of crushed gingerbread crumbs for extra texture.

Make Ahead and Storage

Storing Leftovers

I keep leftover pie covered loosely with foil or plastic wrap in the fridge—it stays fresh for up to 3 days. Because of the caramel, the filling is wonderfully moist even after a day or two. Always let it come to room temperature before serving for the best taste and texture.

Freezing

Freezing this pie is doable but I recommend skipping freezing the royal icing snowflakes on top—those are best fresh. Wrap the pie tightly in plastic wrap and then in foil before freezing. When you’re ready, thaw it overnight in the fridge. The gingerbread crust holds up surprisingly well.

Reheating

If you want to warm leftover slices, pop them in a preheated oven at 150°C (300°F) for 8-10 minutes. This refreshes the gooey filling and revives the crust’s crispness without melting the icing decorations if you remove them first.

FAQs

Final Thoughts

Honestly, this Chocolate Caramel Gingerbread Pie Recipe holds a special place in my kitchen and heart. It’s the kind of dessert that gets everyone talking, from the first bite through to the last crumb. The combination of smooth chocolate, buttery caramel, and that perfectly spiced gingerbread crust is nothing short of magic. I can’t recommend it enough if you want to impress your friends or just treat yourself to something truly special. So go on, roll up your sleeves — I promise you’ll love baking and savoring this as much as I do!

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