Minnie Jackson's Chocolate Kahlua Cream Pie

It's Oscar weekend and, this year, I've actually seen quite a few of the films nominated for "Best Picture".  Knowing that I'm southern, born and bred, it should surprise no one that my favorite was "The Help".  It was also the first movie I thought of when thinking of ways to link The Oscars and food. I did tweak Minnie's recipe, just a bit, by substituting Kahlua for her "secret ingredient".  I do hope it's just as good... ;)

What's In It:

Your favorite pie crust, baked according to directions.(If you have a fabulous recipe, go for it!  If not, I usually use Pillsbury's refrigerated.  Trust me, the crust is not the star of this pie...just ask Minnie)

Filling:

1 1/4 c. mini semi-sweet chocolate chips(easier to melt)

1/2 stick butter (never margarine)

3 egg whites (Thank you Cleo, Sylvia, Pat and Lucy!)

3 tbs. granulated sugar

1/4 c. Kahlua

3/4 c. heavy whipping cream

Topping:

1 c. heavy whipping cream

1/4 c. sifted powdered sugar

1/2 tsp. vanilla (never imitation)

Chocolate curls or additional mini chocolate chips for garnish

How To Make It:

Melt 1 1/4 c. chocolate chips with Kahlua and butter in double broiler, stirring constantly. Set aside.

Whip egg whites to soft peak stage.

Add granulated sugar and whip until peaks stiffen.

In a separate bowl, whip 3/4 c. whipping cream until stiff.

Gently fold first the egg whites and then the whipping cream into the cooled chocolate mixture and pour into prepared pie crust.  Chill.

Whip 1 c. whipping cream until it just begins to stiffen.

Add powdered sugar and vanilla and continue whipping until stiff.

Spread over top of chilled pie and garnish as desired.

Chill for 30 minutes or until set.

Puttin' On The Ritz

Cooking in the 1970's was all about convenience.  Most any dish could be fashioned from the contents of a can, or box, or pre-packaged mix.  Cooks of the time, if my mother was any example, also enjoyed using convenience items in other recipes.  Of course, the finished product was just a conflagration of several different packages, but sometimes it was also really, really good!
Ritz Cracker Pie is one example.  My favorite way to eat a Ritz is smeared with peanut butter.  My second favorite way is this pie.  It's so good, in fact, that I remembered the way it tasted and looked it up in order to make it for my family. 
I've tweaked the original recipe just a bit, so as not to sacrifice quality for convenience.

Ritz Cracker Pie
Light in texture and taste, this is a great summertime dessert!

What's In It:

3 lg. eggs, separated (We'll only use the whites.  I feed the yolks to my dogs.  It makes for a shiny coat!)
1 tsp. vanilla extract (No imitation!)
1 tsp. baking powder
3/4 c. sugar
2/3 c. semi-sweet chocolate chips (Use a good brand.  It matters)
1 c. (about 35 crackers) Ritz cracker crumbs (Do not substitute)
1/2 c. chopped, toasted pecans
1. c. whipping cream (The original recipe calls for Cool Whip.  I never do.)
2 tbl. sugar
1 tsp. vanilla

How To Make It:

Preheat oven to 350 degrees F. 
Using butter, grease 9 inch pie plate.
Beat egg whites with 1 tsp. vanilla until soft peaks form.  Combine baking powder and 3/4 c. sugar.  Gradually add egg whites and continue beating until peaks stiffen.  Fold in chocolate chips, cracker crumbs, and toasted pecans.  Spread in bottom of prepared pie plate and bake 25 minutes.  Cool completely.
Whip cream into soft peaks.  Add 2 tbl. sugar and 1 tsp. vanilla.  Continue beating until stiff peaks form.  Spread over cooled pie.  Chill one hour or until ready to serve.
Garnish with your favorite caramel sauce.

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