We have family members who don't care for regular spaghetti and meat sauce and some who would never eat shrimp so it works out especially well for those of us who love both!
Ingredients for Chocolate Icebox Pie:
1 1/4 C. crushed graham crackers or chocolate wafers
1/4 C. sugar
1/4 t. cinnamon
5 T. melted butter
Preheat the oven to 375 degrees F. Butter a 9" pie plate and set it aside.
Combine all of the ingredients well and pat into the pie plate. Place in the freezer for 15 minutes then bake for 8-10 minutes. Do not over brown. Remove from the oven and cool completely.
1/3 C. hot water (or coffee)
2 T. Dark Cocoa
1 T. vanilla
1/2 T. espresso powder (omit if using coffee)
1 1/3 C. bittersweet chocolate chips
1 1/2 C. heavy cream
1 T. sugar
pinch of salt
Combine the hot water and espresso powder or coffee, the cocoa, and vanilla then stir until dissolved in a small cup. Set aside.
Microwave the chocolate for 1 minute and stir. Microwave an additional 30 seconds and stir again. Continue at 15-20 second intervals and stirring until the chocolate is completely smooth. Let this cool.
After the chocolate has cooled whip the cream with the sugar and salt until stiff peaks form.
Stir the cocoa mixture into the chocolate until well combined.
Using a whisk by hand, fold the chocolate mixture into the cream until no white streaks remain.
Spread the filling evenly into the cooled crust and refrigerate.
1 C. heavy cream
2 T. powdered sugar
Whip the cream and sugar together until soft peaks form then refrigerate. Top each slice with a dollop of cream as you serve the pie.
This pie should be refrigerated for at least 1 hour before serving. Yield one 9" pie, 8-10 servings.