Thursday, July 9, 2009


1 cup heavy cream, whipped
1 can sweetened condensed milk
1 tbsp Grand Marnier
1 tbsp amaretto
2 tbsps cream do cacao
1 9-inch graham cracker crust (recipe below)

To prepare crust:

Place 1 package of graham crackers (from a 1 pound box) in a plastic bag and crush with a rolling pin to make crumbs. You should have a generous 1 1/2 cups of crumbs. Place the crumbs in a bowl and add 4 tablespoons of sugar, a dash of cinnamon, and 1 stick of butter or margarine that has been melted. Butter the inside of a 9-inch pie plate. Press an even layer of the crumb mixture over the bottom and up sides of plate. Bake for 8 to 10 minutes in a preheated 325 degree oven. Crust should be very lightly tinged brown. Allow to cool before adding the pie filling.

To make pie filling:

In a large bowl, blend the whipped cream with the condensed milk, Grand Marnier, amaretto, and cream de cacao. When well blended, pour into the cooled pie shell. Freeze for 4 hours.

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