From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Gloria Piantek
This dessert is a wonderful way to share holiday joy - a spicy gingersnap cake-like crust wraps clouds of whipped cream around juicy cherry chunks, and waves of dark chocolate swirl through the cream. This yuletide dessert treasure always delights Gloria's family and friends. The bonus is it's easy to bake in a Thermador oven, leaving lots of time to enjoy those special holiday memories!
Prep. Time: 25 minutes
Chilling time: 2 hours
Baking time: 25 minutes
Easy to prepare, Serves 8 to 10
3/4 cup fine crushed gingersnap cookies
1/4 cup finely chopped 70% dark chocolate
1 cup chopped pecans
5 eggs, separated
1/2 cup granulated sugar
1/2 teaspoon baking powder
2 Tablespoons unsweetened cocoa
1/2 cup 2% milk
1 teaspoon vanilla
8 ounce container whipped topping or whipped cream
1 cup large maraschino or sweet cherries, drained, chopped
Garnish: 3 large maraschino or sweet cherries
6 decorative mint or citrus leaves
Stir crushed gingersnap cookies, chopped chocolate, and pecans in large bowl. Set aside. In a mixing bowl, beat 5 egg whites until soft peaks form. Gradually add sugar and baking powder. Beat until stiff peaks form. Fold in reserved gingersnap cookie mixture. Spread evenly into well-greased glass 10-1/2 inch ruffled pie pan. Bake in preheated 350 degree oven for 25 minutes. Set aside to cool.
Meanwhile, whisk 5 egg yolks in 8 cup saucepan, add sifted cocoa, granulated sugar, and milk; whisking until smooth. Cook over medium heat; stirring occasionally until mixture lightly thickens, about 5 minutes. Remove from heat, stir in vanilla. Place dark chocolate filling in medium size bowl. Cool; chill in refrigerator until frosting pie.
When pie is cooled, spread about 1 cup whipped topping or cream over crust. Sprinkle chopped cherries over the topping. Spread remaining whipped topping or cream over the entire top of pie. Using a tablespoon, spoon chocolate filling over whipped cream. With a flat edge knife, swirl chocolate into whipped topping to marbleize. Chill in refrigerator until serving. Garnish the top of pie with 3 large cherries and mint leaves. Cut into slices to serve.