**BAKING**

There really is nothing better than a chocolate dessert!

(Well at least for me)

And today is just that!

CHOCOLATE-GINGER PUDDING PIE!

This pie is delicious!!!! A must try!

The best part, this pie is so easy to make!

You must use the best ingredients!

Nothing better than Ghirardelli Chocolate!

Candied Ginger (Rough Chop)

Making the Pudding!

When finished it will be quite thick!

The Crust!!!

The Pie!!

Sliced and ready to plate!

Topped with whipped cream and ready to eat!!

Is your mouth watering yet???

Here's the recipe:

CRUST:

15 chocolate wafer cookies

15 gingersnaps

3/4 stick unsalted butter, melted

Generous pinch salt

PUDDING:

2 c. whole milk

3 egg yolks

1/2 tsp vanilla extract

1/2 c. sugar

1/4 c. cornstartch

5 ounces Bittersweet Chocolate

2 TLB Chopped Candied Ginger

CREAM:

1 c. heavy cream

2 TBL powered 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 arolling 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.

ENJOY!!!!