Blackberry Gingersnap Pie
I don’t want to be too optimistic as we get ready to celebrate the 2nd Easter in this Pandemic, but could we be seeing the light at the end of the tunnel? I’m choosing to be hopeful! Part of that is taking some of the blackberries we have in the freezer from the summer out. I am making blackberry curd and more jam in the hopes that I’ll be having friends over before the end of the year to give jars out to. I wasn’t sure blackberry curd was a thing, but have been using this recipe and it’s delicious! I started thinking about how I could put it in a dessert with chocolate. After several iterations, this pie is the result and I’m so glad I can share it with you!
Let’s get to it!
You’ll start by making the crust so preheat your oven. Then crush the gingersnaps and measure out a cup and a half of the gingersnap cookies. The number of cookies will vary depending on their size. Now mix those crumbs with the melted butter, brown sugar, and a pinch of salt.
Mix that all until it starts to clump together. Pour that into a pie dish and press it down and up the sides compressing it.
Toss that in the oven for 10 minutes, then take it out and let it cool. This crust has that lovely ginger flavor and will be nice and crispy. While that crust if cooling, you’ll start on the chocolate ganache layer.
Heat 1/2 cup of the heavy cream in a small saucepan until it starts to bubble lightly. Pour the chocolate chips and orange zest in a medium bowl. Once the cream is bubbling (but not fully boiling) pour it over the chocolate chips and zest.
Let it sit a few minutes and then stir it until the chocolate is completely melted and combined with the cream. Now pour the mixture into your crust. Put that in the fridge for 2 hours to chill. We want that ganache to firm up before adding the final layer.
Now the final layer! Whip the remaining heavy cream until it starts to thicken. I do this in my stand mixer but you could also do it in a bowl and use a hand mixer. Add the powdered sugar and vanilla and mix until it’s thick with stiff peaks.
Pour in the blackberry curd. I made my own because we have a TON of blackberries in the freezer, but you can find it in some stores.
Fold in the blackberry curd until it’s fully combined with the cream. Now spread that mixture over your pie.
Put the pie back in the fridge for at least an hour to set.
The flavors and textures of this pie are incredible! The gingersnap crust is nice and crunchy and the chocolate ganache is smooth and rich and then the tart blackberry curd in the creamy whipped cream just brings it all together. I like this pie also because it feels like it works in all seasons.
I can’t wait for the day we have people in our home again and I can share it with the people I care about!
- 30-40 gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- Pinch of salt
- 6 ounces semi sweet chocolate ships
- 1 1/2 cup heavy cream, divided
- Zest of half an orange
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups blackberry curd
- Preheat your oven to 350°. Crush gingersnaps and measure out 1 1/2 cups.
- Mix with melted butter, brown sugar, and a pinch of salt until it starts to clump together.
- Pour into a pie dish and press it down and up the sides compressing it.
- Bake for 10 minutes. Cool.
- Heat 1/2 cup heavy cream in a small saucepan until it starts to bubble lightly.
- Pour chocolate chips and orange zest in a medium bowl. Top with hot cream.
- Let sit a few minutes and then stir until chocolate is completely melted and combined with the cream.
- Pour mixture into your crust. Chill in the fridge for 2 hours.
- Whip remaining heavy cream until it starts to thicken. Add powdered sugar and vanilla and mix until it’s thick with stiff peaks.
- Fold in the blackberry curd until it’s fully combined.
- Now spread that over your pie.
- Put the pie back in the fridge at least an hour to set.