- 15 chocolate wafer cookies
- 15 gingersnaps
- 3/4 stick unsalted butter, melted
- Generous pinch salt
- 2 cups whole milk
- 3 yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup cornstarch
- 5 ounces bittersweet chocolate, chopped
- Pinch salt
- 2 tablespoons chopped candied ginger
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Preheat the oven to 350 degrees F.
Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.