Our children range in age from 22 years old down to 12 months old, so depending on work schedules and social lives sometimes not everyone can make it. This year all seven were here.
As we are a blended family, I love being able to create some traditions that are uniquely ours. Like our Oscar night contest. The pressure that can surround traditional holidays do not exist. The memories are shared by all and they are generally associated with the wackiness and tackiness that, as a family, we seem to embody.
Our 12 month old daughter looked at her siblings with a mixture of curiosity and disgust as they planted their faces directly into their pudding pies. Ever dainty, she tried to pick at hers with her fingers and kept her face fairly neat. I think she will take after her big brother who had the amazing capacity to eat his pie without getting any on his face. His shell was licked so clean, I thought maybe I had found an extra pie crust that hadn't been used.
Just like in life, our children all have their unique strategies. And just like life, it can be messy but delicious. Everyone approaches it in their own way. Sometimes you win, sometimes you lose and often the prize is tacky. And that's pretty much a mathematical constant.
Preheat oven to 350 degrees and place rack in middle.
One 9-inch chocolate crust (Oreo is best)
½ cup white sugar
8 oz softened cream cheese
1/3 cup regular mayo
1 cup white chocolate chips (Ghiradelli is best)
½ tsp vanilla
1 cup semi sweet chocolate chips
Use electric mixer and beat sugar with cream cheese until thoroughly mixed.
Add mayo and eggs and beat well.
Melt white chips in double boiler until you can stir them smoothly. Set them on counter to cool. Mix them into batter gradually. Add vanilla and mix.
Remove bowl from mixer and stir in the semi sweet chips.
Spoon batter into the crust and smooth the top.
Bake at 350 degrees for 30-35 minutes.
Cool on a rack, then refrigerate.
Serve with whipped cream on top.
NOTE: This is so rich you may need to serve it with coffee! (or tea!!!) And a big thank you to my Aunt who sent me this amazing recipe.