And then I kept reading post after post about The Aspen Food and Wine Classic which led me to the conclusion that I will never again eat any sort of chocolate dessert without tequila in it because again, hello?!
And then I was chit chattin’ with my Mom and she told me about this pie that is made with a saltine crust, which I just about dropped my jaw for, and then she told me about some tin roof concoction that she made for 4th of July that was a graham cracker-saltine combo with vanilla ice cream, salty peanuts, chocolate sauce, more ice cream, and more chocolate sauce and probably some more peanuts—I kinda started drifting off into a mind tumble of dessert combinations while she was talking.
So that was it. I had no other excuse. I made spicy chocolate pudding, added some tequila, and put it all in a saltine-graham cracker crust because basically I had to. And now you have to because I’m laying it all out here for you like a freakin’ road map to heaven.
Can we talk about this crust for a hot second, because I’m endlessly fascinated with it. So basically you just take like 30 saltine crackers that normally you have sitting around for chili season and crush them up in the food processor with a few graham crackers and melted butter and then pour all that crumbly goodness into a fancy tart tin like this one or a pie plate.
Then you pack it down in there good and tight and even and beautiful with your deft and masterful hands or the bottom of a measuring cup if your slightly neurotic about crust evenness (which I’m not, see the finger marks?) You bake that baby at 375°F for 15 minutes or until it is nice a browny-brown around the edges and smells like toasted crackerey goodness. Then you let it cool completely on a wooden chair sitting next to a stuffed animal named Bito, if desired.
And that’s it. Now it is ready to fill with chocolate and tequila and all things wonderful. I’m thinking this also might be the base of my next icebox cake or even Thanksgiving’s pumpkin pie. Excuse me while I drool.
PIN IT FOR LATER!