Gingersnap Chocolate Cream Pie with Toasted Meringue Recipe, Pie Recipes

Ingredients

• For The Gingersnap Crust
• 6 Tbsp. butter, salted
• ¼ C. granulated sugar, plus more for rolling cookies
• ⅛ C. brown sugar, packed
• 1 small egg yolk
• ½ tsp. Spice Islands® Pure Vanilla Extract
• ¼ C. Grandma’s® Molasses
• 1 ⅛ C. all-purpose flour
• ½ tsp. Clabber Girl® Baking Soda
• 1 tsp. Spice Islands® Ground Ginger
• ½ tsp. Spice Islands® Ground Saigon Cinnamon
• ⅛ tsp. Spice Islands® Ground Allspice
• ¼ tsp. Spice Islands® Ground Mustard
• 2 cracks Spice Islands® Ground Pepper
• ⅛ tsp. salt
• 4 Tbsp. butter, melted
• For The Chocolate Pudding
• ¼ C. + 2 Tbsp. granulated sugar
• 1 Tbsp. cocoa powder
• 2 Tbsp.+ 1 tsp. Clabber Girl® Corn Starch
• ⅛ tsp. kosher salt
• 3 Tbsp. heavy cream
• 2 C. whole milk
• 4 1/2 ounces bittersweet chocolate, finely chopped
• For The Swiss Meringue
• 3 large egg whites, room temperature
• ¾ C. granulated sugar