Tuesday, December 4, 2012

Ceasefire Pie

Look, I get it. I really do.

Matters of state are extremely complex, and every policy/military decision depends on countless factors.

But would it really have been too much to ask for the government to at least acknowledge that the recent ceasefire would impact the dessert situation here in TRLEOOB (=the real life equivalent of our blog)??

I mean, surely our prime minister, who’s justifiably known as a brilliant strategist, should’ve foreseen that the affair would play out as it did?

After all, once the IDF launched Operation Pillar of Defense and a certain hesdernik was called up to serve along the Gaza border, it was inevitable that we would send along a batch of chocolate swirl blondies.

And given the fact that there was a war going on, it should’ve been obvious to this country’s leaders that the aforementioned hesdernik would be too busy doing whatever it is that one does during a war to have time to eat - or even to share - most of the aforementioned blondies.

And therefore, once the war came to an abrupt halt and the hesdernik in question returned home on erev Shabbat, it was only to be expected that we would suddenly find ourselves in possession of a mostly-full container of stale blondies.

But (and here’s the surprising part…) although this chain of events should have been highly predictable, not. a. single. person from Israel’s military and political echelons contacted us to advise us about the disposal of the contents of said container!

Shocking, isn’t it?!

Winking smile

Fortunately, however, a certain bat sherut happened to be home at the time, and BA”H, she too has earned quite the well-deserved reputation for brilliance. </gratuitous maternal boasting>

And sure enough, she came up with an ideal - albeit not particularly healthy - solution:






Chocolate Mousse Pie (aka “Ceasefire Pie”)

The chocolate mousse recipe comes from my friend E.


  • Cookie crumbs
  • 1 container parve whipping cream – whipped up
  • 2½ TBSP sugar
  • 300 grams chocolate chips
  • ¼ cup boiling hot water


Press cookie crumbs on bottom and sides of an oiled pie pan. Set aside.

Melt sugar and chocolate chips in the microwave. Add hot water and vanilla and mix well. Carefully fold  the chocolate mixture into the whipped topping.

Gently pour the mousse into the pie crust. Refrigerate for a few hours or even overnight before serving.



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