It's
Week 9 of the Holiday Grand Plan, it it's time to clean out your pantry. I don't know about you, but the top shelf of my pantry is where I store our first aid kit and all of our medications. When I clean out the pantry, that's the first thing I have to go through. The really frustrating thing? YESTERDAY was
National Drug Take Back Day and there were several locations near my house where I could have quickly and safely dropped off the expired stuff.
I need to mark the calendar for next year so I don't miss it again.
We're getting ready for our early Thanksgiving/MiL's birthday celebration on Saturday, so I'll be doubling up on desserts and skipping a freezer meal this week.
I'll go ahead and make a Calypso Pie for Saturday and one for the real Thanksgiving. This is a tradition at our house and a family favorite, but so easy and you can make it ahead. I can't find where I've given you that recipe or link before, so here it is. You can thank me later.
I know this recipe isn't "in order." This is the order I make it in so that the chocolate sauce is totally cooled by the time you're ready for it.
Calypso Pie
Chocolate Sauce/Topping (sauce recipe makes enough for two pies. You can make two or just freeze the extra sauce)
- 4 1/2 oz dark chocolate squares
- 6 Tbsp butter
- 1 C sugar
- 1 C evaporated milk
- pinch of salt
- 1 1/2 tsp vanilla extract
- 3/4 C slivered almonds, toasted
- whipped cream
Combine chocolate, butter, sugar, evaporated milk, and salt in top of a double boiler. Cook, stirring continuously, for 4 minutes or until the sauce thickens a little. Remove from heat and add vanilla. Chill.
Crust
- 1 1/2 C Famous chocolate wafer cookie crumbs (I put most of a sleeve in my food processor)
- 4 Tbsp melted butter
Mix together and press into 9" deep dish pie plate. Refrigerate.
Filling
- 1/2 gallon of coffee ice cream, softened
- 1/4 C Kahlua
Press ice cream into crust and drizzle with Kahlua. Top with Chocolate Sauce, then slivered almonds. Freeze.
Serve topped with whipped cream and a cherry.
