Frozen Chocolate Cream Pie

Happy belated thanksgiving!

Thanksgiving in my family is full of tradition. Every year we get together with a family down the street and have a big meal together. We’ve done this as long as I can remember. In recent years a new-ish tradition is that we also invite friends/significant others’ to the festivities. This year four friends from school came making our gathering a whopping 16 people.

Another random tradition of our thanksgiving gathering is playing this ridiculous board game called Masterpiece. The premise is you’re a rich art collector (each player starts the game with $15 million) and you bid for paintings that randomly get assigned values from forgery ($0) to $10 million. Sounds… fun right? I snapped this picture during the game. Wouldn’t it make a good advertisement for the wholesome family fun that the game provides?

As for the food, we always have a glorious combination of Chinese food and traditional American thanksgiving food. I was in charge of making a few things like macaroni and cheese, green beans and corn, but the new recipe this year was frozen chocolate cream pie! It was a good recipe, but I did make a few changes. I nearly doubled the chocolate and milk, and instead of using whipped topping I made homemade whipped cream.

The rest of my time at home was good. Got to see lots of friends and spend some time with family. Thanks to my mom for taking me shopping on Friday! I got a few sweaters and 2 wicked cool pairs of Converse (2 pairs = $15!!). I won’t go into my trip back to Madison. It’ll just make me mad. Haha. But I was welcomed back by great friends here. I’m thankful for them too 🙂

Now, on to the recipe!

Pie recipe from Taste of Home.
Whipped cream recipe from

Pie Ingredients
1 1/2 cups graham cracker crumbs
5 tbsp sugar
1/3 cup butter, melted
1 cup semisweet chocolate chips
7 tbsp milk
3 oz cream cheese

Whipped Cream Ingredients
3 cups heavy cream
3 tsp vanilla extract
4 tbsp confectioners sugar

In a bowl combine graham cracker crumbs, 3 tablespoons of sugar and the melted butter. Press into a 9″ pie plate and bake at 350 for 7-10 minutes. Refrigerate for at least 30 minutes.

In a bowl whip heavy cream with a hand mixer until stiff peaks form. Add vanilla extract and confectioners sugar and continue to beat until well mixed. Refrigerate along with the pie crust.

In a microwave-safe bowl, microwave chocolate chips and 4 tablespoons of milk for 1-2 minutes, or until melted.

In another bowl, beat cream cheese and 2 tablespoons of sugar until smooth. Stir in melted chocolate mix, and continue to beat. Fold in 3 cups of whipped cream. Save the rest for garnish. Pour chocolate cream mixture into the cooled pie crust and chill in a freezer for at least 4 hours. This is what it looked like before I put it in the freezer.

Before serving, top with the rest of the whipped cream. (If it’s gotten runny beat it for a few minutes and it should become harder). Garnish with chocolate chips if you have leftovers.

In the end it had a consistency like ice cream cake. Especially the next day when the whipped cream on top froze too. But it’s not the same thing as an ice cream cake. (Cool points if you get the reference)


Singapore Rice Noodles (星洲炒米)

Happy Thanksgiving! I’m currently lying in bed at home in MA. I’m happy to be home after a long day of traveling. I got to Madison airport at around 3:30 for a 4:30 flight. Madison airport’s the best. Busiest travel day and it takes me around 5 minutes to get through security. Landed in Detroit around 7 and literally sit there for another hour or so before we get a gate. Good thing I didn’t have a tight connection… a lot of people on my flight missed theirs. Took off from Detroit over an hour late and landed in Boston at 12:30. Moral of the story: Detroit airport sucks.

Anyway. This recipe is not a Thanksgiving one. I made this on Tuesday for my family group’s potluck. My mom used to make this a lot when I was younger so I had a craving for it. I never order it from restaurants though because usually 星洲炒米 has shrimp in it… and I don’t like shrimp.

A couple of the ingredients are only found at Asian grocery stores. Haha actually the two most important ingredients are only found at Asian grocery stores: the rice noodles and the curry sauce. I used rice noodles like these (I can’t remember the actual brand…) and Lee Kum Kee curry sauce. I actually called home to make sure I had the right brand.

The last note I would make is that in the recipe I wrote french cut green beans but in reality I used whole green beans cut into small pieces because my friend who was in charge of getting the beans didn’t know what french cut green beans were (even though I included the link above in my email about ingredients. He didn’t click on it. Potatoes*!)

There ended up being way more than enough food at the potluck, so I ended up having a substantial amount of leftovers which I donated to an undergrad friend of mine. And I’m sure she would wholeheartedly recommend this recipe. Right? 🙂

*Explanation of potatoes: this same undergrad friend mentioned above used to say “Geez!” all the time. Seriously. All. The. Time. Another friend of hers doesn’t like that word, so she replaced it with “potatoes” or “celery sticks”.

14 oz dried rice stick
12 oz french cut green beans
2 large chicken breasts, diced
Lee Kum Kee curry sauce
5-10 large shiitake mushrooms, sliced (number depends on how much you like mushrooms)
soy sauce
garlic powder

Marinate the chicken with soy sauce, oil, garlic powder, salt and cornstarch. Set aside.

Boil a large pot of water and cook rice stick for 1-2 minutes. Remove, drain and cut with kitchen scissors. (This is a necessary step… they’re impossible to stir if you don’t cut them)

In a nonstick frying pan, heat oil. When oil is hot, add mushrooms and green beans. Stir fry for a few minutes, adding a dash of salt to taste. Remove from heat and set aside.

Heat more oil and add the noodles (I had to do this in 2 batches). Add 2 large tablespoons (or 4 if you can fit all the noodles) of curry sauce and stir until the noodles are evenly coated. Add in half (or all) of the mushrooms/beans and mix well. Remove from heat and set aside. If you only did half the noodles, repeat with the other half.

Brown the chicken in a frying pan then add a spoonful of curry sauce and stir until the chicken is evenly coated. In your serving dish, mix chicken into the noodle/mushroom/bean mix.