Archive for February 7th, 2012

Joe the Pro’s Chocolate Ice Box Pie


Posted by Mikie Baker  |  No Comments »

My dad, Joe the Pro, loved this dessert best of all. Every time he and Dearly Demented Mom came over for Sunday dinner, I’d whip one up. Now I’ve got Stroke of Genius hooked on them, too. It’s really simple and lasts for days in the fridge. Now let’s see about this sweet for your sweetie.

The key to this dessert is one thing.

Cook and Serve Pudding

Actually, it’s hard to find. It’s the large size. They used to have it in a dark chocolate and a diet version, but I rarely see those anymore. The sugar free version is just as good and saves a few calories, but this isn’t a diet pie.

Let’s look at the ingredients.

Really easy stuff

I get the pre-made graham cracker crust because it tastes great and takes no effort. I buy the new large size that gives you more slices. You can use regular milk or 2%. I can’t tell the difference. Normally, I don’t put strawberries on the pie, but Stroke of Genius thought it would be a nice touch and I agree. And buy the real stuff – whipping cream and not some artificial version. Only the best for your sweetheart!

Combining ingredients

The best way to get the Jello Pudding Mix to mix with the milk is with a whisk. Just keep whisking till there are no lumps. Cook the mixture on medium high and you really do need to keep mixing it until is reaches a full boil. This does take awhile, but it smells so good, who cares?

This is a rolling boil

Don’t you just love my action shot? Steam and everything!

The next step is remove it from the heat and let it sit and thicken up for 5 minutes before pouring into the pie shell.

The pie shell

Make sure you keep the plastic top from the pie shell as it’s a perfect way to keep the pie fresh in the fridge. Just don’t put it on top of the hot pudding. Also, some people put waxed paper on top of the pudding so it doesn’t have “skim” on the top. I’ve tried this and when you peel it off part of the pie goes with it too. So I don’t worry about that as the whipped cream makes the hard top just disappear.

Stick the whole thing in the fridge and let it sit for at least 2 hours to get cold and firm. Then you can add the whipped cream.

Homemade whipped cream Yum!

Now you can do this the traditional way – with a mixer – or you can use this handy-dandy albeit expensive toy that My Former Friend talked me into buying. It’s from William Sonoma so it cost around $50 because everything at William Sonoma costs at least $50 including rubber spatulas…

So I’m going to show you the Mini Whip. You can buy one if you want. They are handy and fun to use. I do not get an bucks from the recommendation.

The Mini Whip and Cream Chargers

Either buy two small whipping creams or one big one. Get them nice and cold in the fridge and slap the Mini Whip in there, too. If you’re just whipping cream, get your bowl and whip cold, too. Makes the job faster.

Pour the cream in the cold container

Then I add powdered sugar for sweetening. I just add enough for a bit of sweetness. Your prefereance. Then you put the charger in place to pump in air.

Need a hand model – my hands look so old!

Once the charger has charged your whipped cream, you are ready to go. If you don’t do it quite right, this will happen.

Kitchen explosion

If it works fine, you’ll end up with this.

A sweet pie for your sweetie pie

You can follow the recipe on the box. If you can’t read it because the print is small, here it is.

Joe the Pro’s Chocolate Ice Box Pie

1 large box cook ‘n serve Jello Chocolate Pudding
3 cups milk
1 graham cracker crust
1 pint of whipped cream
strawberries (optional, but good)

Cook pudding to a rolling boil, stirring constantly. Remove from heat and let sit 5 minutes. Pour into shell and cool in the fridge for at least 2 hours. Top with whipped cream, powdered sugar added, and sliced strawberries. Serve and enjoy the compliments.

Tomorrow is column day and Friday’s all about why you should come to Bandera this weekend.

Spreading love throughout the world…one piece of pie at a time.

Mikie Baker