Hubby & I hosted another couple for dinner over the weekend. There were golf and laughter and steaks. The evening began with a margarita match-up (I think we agree both pitchers won) and concluded with tequila whipped cream. I wanted to serve chocolate ice box pie for dessert but had never made it and couldn’t find a recipe I liked. I selected from different recipes for the components, and this is my creation:
Mom’s Graham Cracker Crust
Pulse in food processor:
1 package + 2 graham crackers;
1/2 cup walnuts;
1/2 tsp cinnamon.
Transfer to mixing bowl. Mix in by hand: 1 stick melted butter.
Press graham cracker mixture into pie pan. I use a deep-dish so there’s room to pile in the chocolate.
Bake @ 350* for 12 minutes. Cool completely.
Jell-O Chocolate Pudding
Make cook ‘n serve Jell-O chocolate pudding according to package directions. Use whole milk.
The heating to a boil and constant stirring take awhile, so have a margarita with a friend and be patient.
Pour chocolate pudding into graham cracker crust; place plastic wrap over Jell-O; chill to set.
Tequila Whipped Cream
Whip to thicken: 1 cup heavy whipping cream.
Whip in: 3 Tbs confectioners sugar + 1 Tbs tequila + 1/4 tsp cinnamon.
Whip a little more to thicken; be cautious not to over-beat the cream.
Pile over pie or serve on the side.
Option: Substitute 1 Tbs Jamaican rum for tequila. I make a batch of “pure” whipped cream (1 tsp quality vanilla; no liquor) and a batch of fancy (tequila or rum) and serve both on the side so guests may choose.