Nikkie Friedman’s Plum good gingersnap pie

Molasses ginger cookies

6 tablespoons vegetable shortening

6 tablespoons unsalted butter, room temperature

1 cup light brown sugar, packed

¼ cup molasses

2 tablespoons crystallized ginger, finely minced

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger 1. Heat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside. Using a large bowl, cream the shortening, butter, sugar, molasses, crystallized ginger and egg. 2. Using a medium bowl sift together the remaining dry ingredients. Gradually add the dry ingredients to the butter mixture until combined. 3. Using a soup spoon or small scoop, portion dough into 1-inch balls. Place cookies on prepared baking sheet, about 1 ½ inches apart. 4. Bake until fragrant and set, about 9 minutes. Cool on a wire rack. Cookies will become crisp as they cool.

Makes about 24 cookies

Nutrition information per cookie: 137 calories, 40% calories from fat, 6g fat, 3g saturated fat, 15mg cholesterol, 20g carbohydrates, 11g total sugar, 10g added sugar, 1g protein, 134mg sodium, 0g fiber

For the pie crust

2 cups Molasses ginger cookie crumbs, about 12 cookies

1⁄3 cup unsalted butter, melted, plus more for pan

1 cup best quality white chocolate chips

2 tablespoons whole milk Makes one 9-inch pie crust

For the plum curd filling

5 medium red plums, unpeeled, pitted and rough chopped

½ cup pear nectar, or white grape juice

½ cup sugar

3 large eggs, room temperature Whipped cream, for serving, optional

To make the molasses ginger cookie crust

1. Heat oven to 375 degrees F. Butter a 9-inch pie plate, set aside. Using a medium bowl, combine cookie crumbs and butter, stirring until combined.

2. Transfer crumb mixture to 9-inch pie plate and press evenly on the bottom and sides.

3. Bake crust until it just starts to take on color, about 9 minutes, cool completely.

4. Using a medium microwave proof bowl, combine chocolate and milk. Microwave on high for 30 second increments, stirring after each interval until melted. Using a pastry brush, quickly paint the inside of the pie crust with the melted chocolate. Set aside and cool until chocolate is set. Makes one 9-inch pie crust

1. Using a medium sauce pan over medium high heat, combine plums, pear nectar and sugar and bring to a boil. Boil one minute and reduce heat to low and simmer until mixture has thickened, about 30 minutes, cool completely.

2. Using a blender or food processor fitted with a blade attachment on medium speed, mix eggs until well blended and slightly frothy. Add the cooled plum mixture, pulsing until smooth. Pour the plum filling into a microwave proof bowl. Cook on high for 30 seconds, stir gently. Repeat until curd is thickened, about 2 - 3 minutes, set aside to cool.

3. Pour cooled plum curd into crust and spread evenly. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream, if desired.

Makes 8 slices

Nutrition information per serving: 537 calories, 48% calories from fat, 29g fat, 15g saturated fat, 114mg cholesterol, 61g carbohydrates, 45g total sugar, 28g added sugar, 7g protein, 227mg sodium, 1g fiber