Graham crackers. A taste of childhood. Something we all love and remember. Great as pie crusts.
So, we’re hosting Thanksgiving this year and we’ve been talking about the menu for the last couple of weeks. Some recipes from my family, some from Joseph’s family, some of our own. One thing that came up was a chocolate mousse pie, which was apparently a specialty of Joseph’s grandmother. In our version, we decided to make our own graham crackers for the crust. We borrowed the recipe from Smitten Kitchen but added some ground ginger and ground cardamom for a nice little extra something. Also, we are addicted to cardamom.
As the recipe points out, who even knows what’s in a graham cracker? What is the right combination of flavors? And then you have the texture issue also. Well, I have to say, this recipe is very, very close. The texture was right on. There was something ever so slightly different about these graham crackers and the ones we all had as children. It was suggested that perhaps the lack of wax paper enveloping them was the reason. I raised an eyebrow at that one.
Overall, however, the graham crackers were good. And, we were planning on using them in a crust, so the slight difference was not so important.
As for the pie we made, well, I can only say it was pretty amazing. And simple, too. We started by crushing up graham crackers along with some of the spiced pecans that we had made around the same time, added a little butter and made it into a crust. In a pie dish, distribute your crust evenly, then bake at 375 degrees for about 10-15 minutes.
Once your crust is done and cooled at room temperature, we filled it with chocolate mousse. Yes. Chocolate mousse. With dark chocolate. And port wine. It was heavenly. We had made the mousse early, let it chill in the fridge, then used in the pie. But, you could also pour the mousse into the pie crust before it has chilled and settled and put the whole thing in the fridge.
Top with homemade whipped cream to which you’ve added a little vanilla, about 1-2 tablespoons of sugar and some cinnamon. Yes, cinnamon. After this, we may never make whipped cream without a pinch of cinnamon in it for a nice enhanced flavor.
Next step: devour.