Preheat oven to 350 degrees.

Grind the gingersnaps to fine crumbs in a food processor. Pour into a mixing bowl, add the brown sugar, and 4 tablespoons melted butter. Stir well. Press firmly into a 9-inch pie pan. Bake for 5-8 minutes, or until fragrant.

Grind the ½ cup crystalized ginger in a food processor until it turns into a paste.

Place the sugar, cocoa powder, and salt in a mixer and beat on low to combine. Add the ginger paste, 6 tablespoons melted butter, eggs, cornmeal, and vanilla. Beat on high for 2 minutes. Pour into the pie crust. Bake for 30-40 minutes or until the filling is set. Let cool, then refrigerate until serving.

Serve with whipped cream and a garnish of crystalized ginger.