Smores Chocolate Pie With Gingersnaps Cookie Crust

Press the gingersnaps crumbs mixture into a 9 inch pie plate covering the bottom and the sides.

Combine chocolate chips and half-and-half in a large microwave safe bowl and cook for 2.5 minutes. Remove it from the microwave and whisk the mixture till it is smooth and creamy and there are no lumps.

Pour the chocolate ganache into the prepared pie crust, cover the top loosely with plastic wrap and refrigerate it for 4 hours or until the ganache is set.

When the ganache is set, prepare the marshmallows. Take a plastic cutting board and wash the kitchen shears with cold water.

Wet your hands too with cold water and cut the marshmallows diagonally into half from one corner to the opposite corner. Use kitchen sears instead of knife to cut the marshmallows as once cut, the marshmallows are very sticky.

Preheat the broiler and set it to high. Arrange the cut marshmallows on top of the chilled pie, with cut-side down.

Put the chocolate s'mores pie on a baking sheet and broil until golden, about 1 minutes , rotating the pan halfway.

Allow the pie to cool completely for 10-15 minutes, then cover it loosely with plastic wrap and refrigerate for atleast an hour until the ganache sets it again.

To serve, cut a slice and enjoy the gooey marshmallow with chocolate ganache and the crispy gingersnaps cookie crust.