Description
This decadent Chocolate Caramel Gingerbread Pie combines a spiced gingerbread crust with a luscious caramel-chocolate filling, topped with delicate royal icing snowflakes for a festive and indulgent dessert perfect for holiday celebrations.
Ingredients
Scale
Caramel Chocolate Filling
- 380g can caramel top ‘n’ fill
- 2 eggs
- 185ml (3/4 cup) Bulla Cooking Cream
- 100g dark chocolate, melted, cooled
Royal Icing & Decoration
- 330g pkt royal icing
- 60ml (1/4 cup) fresh lemon juice, strained
Gingerbread Dough
- 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 tbsp ground ginger
- 1 1/2 tsp mixed spice
- 1 tsp ground cloves
- 1/2 tsp bicarbonate of soda
- 2 eggs (1 for dough, lightly whisked; 1 for filling)
Instructions
- Prepare Gingerbread Syrup: Place the brown sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 3-5 minutes until butter melts and sugar dissolves. Remove from heat and let cool for 5 minutes.
- Make Gingerbread Dough: In a large bowl, sift together plain flour, self-raising flour, ground ginger, mixed spice, ground cloves, and bicarbonate of soda. Add the cooled sugar syrup mixture and one lightly whisked egg. Stir until dough forms, then turn onto a lightly floured surface and knead until smooth. Divide into two discs, cover, and refrigerate for 1 hour.
- Preheat Oven and Prepare Pie Crust: Preheat oven to 170°C (150°C fan forced). Grease a 23cm pie dish. Roll out one dough disc on floured baking paper to 3-4mm thickness. Flip dough onto rolling pin and transfer to pie dish, gently pressing to line the dish without stretching. Trim excess edges and chill in fridge for 20 minutes.
- Blind Bake Pie Shell: Place pie dish on baking tray. Line crust with baking paper and fill with pastry weights or rice. Bake for 10 minutes until lightly golden. Remove weights and paper, wrap foil around edges to prevent burning, and bake an additional 10 minutes until crust is golden. Cool completely.
- Make Caramel Chocolate Filling: In a large bowl, whisk caramel until smooth. Add 2 eggs and cooking cream, whisk to combine. Add melted and cooled dark chocolate and whisk until smooth. Pour filling into cooled pie crust. Wrap foil around edges again and bake for 35-40 minutes until filling is just set. Cool completely.
- Prepare and Bake Snowflake Decorations: Roll remaining dough on floured baking paper to 3-4mm thick. Using assorted snowflake cookie cutters, cut shapes and place on lined baking trays. Chill in fridge for 30 minutes. Bake for 10-12 minutes until lightly golden and crisp. Cool on trays.
- Prepare Royal Icing for Decoration: In a large bowl, combine royal icing mix and lemon juice. Whisk for 3-5 minutes until thick and voluminous. If too thick to pipe, add a little hot water and whisk again to loosen. Transfer to piping bag with 1-2mm plain nozzle. Pipe icing onto cooled snowflakes to decorate. Cover remaining icing with plastic wrap to prevent drying. Allow snowflakes to set for 3-4 hours.
- Assemble the Pie: Whisk remaining royal icing until smooth and use it to secure the decorated snowflakes around the cooled pie, creating a beautiful snowy finish.
Notes
- Allow sufficient chilling time for dough to ensure ease of rolling and shaping.
- Wrap foil around pie crust edges during baking to prevent over-browning.
- The pie should be cooled completely before decorating with royal icing to ensure decorations set properly.
- Use a piping bag with a fine nozzle for delicate snowflake detailing with royal icing.
- Store pie in a cool place and consume within 2 days for best texture and flavor.
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 410
- Sugar: 30g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
