Holiday Grand Plan - Week 9 - Pantry and Pie

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.



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