JB's Chocolate/Coconut/Banana Pie with Rice Crust

And it didn't turn out as yummy as I had thought it would, sigh. I'm quite disappointed in it, in fact. After thinking about it, I realized that when it comes to chocolate, I'm much too much of a purist to like a pie with so many other flavors in it. The rice crust was totally an experiment, and I learned something: It don't work, lol. Next time it will be a plain ol' chocolate pie with a graham cracker crust.

The pie isn't actually bad, not at all. It just has too many things going on to suit me, that's all. The rice crust was made just like a graham cracker crust, but with cooked rice...butter and brown sugar...patted into the pan, which was a 9" round cake pan. Then I made the chocolate: blended one package of silken tofu, 1/2C unsweetened cocoa powder, 2/3C sugar, 3tsp. vanilla extract, 3Tbs. of cornstarch all together until it was smooth and creamy, about 4 minutes, I'd say. While it was all whirling merrily in the blender, I patted the crust into the pan, and sliced a large banana over the crust. When I stopped the blender, I poured about one cup of sweetened grated coconut into the mixture, stirred it all in with a rubber spatula, and poured about half of it into the pan, covering the bananas. Then I sliced another banana on top of that, and finished pouring the rest of the chocolate mix on top of those bananas. Then I sprinkled a good handful of the grated coconut over the top, and put the whole thing in a 325ºF pre-heated oven for 45 minutes. The 45 minutes, which was a guess, was the perfect timing for this pie, as it came out exactly like I had hoped it would: solid, but not burned.

Now. Do I like it? Not too much, no. Will I make it again? Nope, I sure won't. Will I try a plain chocolate pie sometime? You bet your sweet whatever I will, lol. And, I will use more chocolate and less sugar, too.

For dinner last night, I went into my beloved freezer and pulled out the last of the cabbage/tomato/sour cream concoction I made, um, last week? I think so. Anyway, I heated that up, baked a potato, and heated up some frozen winter squash I'd found at Kroger this past Wednesday. It's been a long, long time since I've had that kind of squash, and truly enjoyed it, and there's enough left for another meal with it. YUM!

So, I'm thinking that possibly I'll use that leftover squash tonight to make a sorta/kinda/but-not-really succotash for dinner. What I'm thinking is to drain and rinse a can of Great Northern beans, and mix those and the squash together, along with some roasted red peppers and some onions. Maybe. Not sure yet, but will let you know later on, lol.

Until next time, Happy Eating!!!