How many of you are Food Network fanatics? Ever watch Cupcake Wars???
I recently became Twitter friends with Heather Saffer, the winner of Food Network's Cupcakes Wars. Heather recently published a new book called The Dollop Book of Frosting. A book filled with sweet and savory frosting recipes. Savory.... frosting. Yeah. Pretty much genius stuff happening in there! Everything from the classics like Vanilla Cupcakes with Vanilla Buttercream to Corn Dog Cupcakes with Honey Mustard Frosting.
I immediatly jumped out of my skin when I ran across her recipe for Gingersnap Stout Pie. This pie starts with a Gingersnap Stout Frosting, you then use a bit of that frosting with some ground gingersnaps to make a pie crust. Then fill it with the Gingersnap Frosting. I may have licked the frosting bowl clean when I made it! The stout gives the frosting such a rich caramel flavor, paired with ginger it is just WOW.
Heather's recipe is perfection it doesn't need anything. You can top her pie with some chocolate buttercream, or with some whipped cream and you have a great holiday dessert on your hands. I just happened to have my favorite Ginger Chocolate, it is amazing stuff. I figured why not pair it with some stout as well and line the pie with a chocolate stout ganache? The ganache wasn't as sweet (it was dark chocolate) so that bitterness offset the sweet. I then topped it with some freshly whipped cream and dug in.
With Thanksgiving later this week, I figured this pie would be the perfect recipe to share with you all. It's easy to make and transportable. What a great pie to show up with at Thanksgiving?! Your host/hostess will adore you for it. This year am baking pies for three of my neighbors as a way of saying thanks. One of the gentleman that lives in the house next to us will be receiving his own Gingersnap Stout Pie. What a guy pleaser right?
Gingersnap Stout Pie with Chocolate Stout Ganache
Recipe adapted from: The Dollop Book of Frosting by Heather Saffer
For the Frosting:
- 2 cups room temperature unsalted butter
- 4 tsp vanilla extract
- 1 cup of your favorite stout (I used a local NH craft brew)
- 1/4 tsp salt
- 4 cups powdered sugar
- 40 gingersnaps, finely ground
- 1 cup of Gingersnap Frosting
- 50 gingersnaps, finely ground
- 8 oz ginger chocolate (I use Green & Blacks)
- 3 tbs stout
- 3 tbs heavy cream
- To prepare your frosting, in the bowl of your electric stand mixer, whip butter until soft and fluffy.
- With your mixer on medium/high speed slowly whip in vanilla, stout, salt and powdered sugar.
- Slowly add in your ground gingersnaps and whip until light and fluffy. About 5-7 minutes.
- To prepare your crust, take one cup of your frosting and mix it together with the 50 ground up gingersnaps.
- Press into the bottom of a 9 inch pie plate.
- Place crust into the freezer for about 15 minutes.
- Meanwhile preheat your oven to 350.
- After crust has chilled, bake for 15 minutes.
- Remove from oven and allow to cool completley.
- While crust is cooling, you can prepare your ganache. Melt chocolate with stout and cream over a double boiler and whisk until smooth.
- Fill cooked crust with the chocolate ganache.
- Allow the chocolate layer to cool completely. I placed mine in the freezer to speed it up.
- Fill cooked pie with the remaining Gingersnap Stout Frosting.
- Top with fresh whipped cream and additional gingersnaps. (Optional)
To snag your own copy (and perhaps a copy to gift this holiday season!) of The Dollop Book of Frosting by Heather Saffer click HERE.