In Trinidad 'New Years' isn't quite celebrated as such.  Instead 'Ol' Years' is celebrated instead.
I like this idea.
I like the celebrating of what's been done, what's gone by, what we've survived (in essence ;-).
Truth be told, I've never gone in much for celebrating New/Old Years in any significant way.  My church background meant that when I was young I celebrated by going to a church service, testimonies were given and then all the young people would stay up all night... eating, listening to music, playing sports and generally having fun away from their parents.  Admittedly, since those days, it's pretty much been at home, quiet with a bottle of champagne (Veuve, of course!).
That was until the year 2000.  Yes, the very last day of the year 2000.  At 10 in the morning, after too many hours, my beautiful Kid #1 was born.  She was born at home in the middle of a snow storm.  Friends unwittingly drove down in that same snowstorm to celebrate with us.  We had a houseful of friends and a new baby.  It's been 10 years.  My baby is in gr. 5.  She is still, and always, the youngest in her class.  She is bright, beautiful and talented.  She drives me to near insanity and yet she makes me so proud.  I love her to bits.
Now every Ol' Years is also her birthday celebration.  And we Celebrate:



She gets to choose her cake and her favourite meal each year.  This year she has chosen... not a cake but a pie.  A complete change for her but totally her choice.

So, for this Ol' Years and for my Beautiful Kid #1's birthday, I give her Caramel Truffle Pie.


Remember all that's gone under the bridge this year.  All that you've gained, all that you've lost.  The ways that you have loved, the many ways you've grown.  All the love you've been given along the way.  Celebrate, Breathe deeply, be Thankful and look ahead.


Caramel Truffle Pie (adapted from Good Housekeeping)

Crust:
1 1/2 cups graham crackers, crushed
1/4 cup + 4 tbsp unsalted butter, melted

Caramel:
1 cup sugar
1/4 cup butter
1/2 cup cream or evaporated milk

Truffle:
1 1/2 cup semisweet chocolate chips
1 cup cream
3 tbsp butter

To Assemble:
Preheat oven to 350 degrees F.
In a large pie plate add the graham crackers and the melted butter.


Combine until the graham crackers can form a ball, stick together - you get the idea.  Press into the base and onto the sides of the pie place.  Bake for 8 - 10 minutes.  Remove from the oven and cool.  Turn OFF the oven

Caramel:
Heat the sugar in a high sided, heavy bottomed pan over med/low heat.  Once it begins to turn golden stir it regularly.  Once it's liquified and golden brown then add in the butter, turn the heat down to LOW. Once the butter is mixed in well add in the cream or evap milk.  Mix well.  Let it simmer for a few minutes on low heat.  Should look like caramel.  Might still be a bit runny.  You could simmer it a few more minutes.  Take off the heat and pour into the cooled graham cracker crust.  Be sure not to eat anything left in the pan - we all know that caramel tastes awful!  Let the caramel cool for about 20 minutes before adding the chocolate on top

Truffle:
Place a stainless steel/heat proof bowl over gently simmering water.  Don't let the water touch the bowl.  Add in the chocolate chips, butter and cream to the bowl and begin to melt together.  Once completely melted, remove from the heat.  Whisk it well for a few minutes to add in some air.  Pour on top of cooled   caramel.

Refrigerate the whole thing overnight or at least for a few hours until set.  Remove from the fridge a half hour before serving.  Serve with whipped cream on the side (or on the top) and a birthday candle or two.