Black Bottom Pie - 2 Recipe - Cooking Index
Black Bottom Pie - 2 Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter or margarine |
| 1 1/2 cups | 219g / 7.7oz | Chocolate cookie crumbs |
| 3 tablespoons | 45ml | Sugar |
| 1 | Vanilla pudding and pie | |
| Filling - (not instant) | ||
| 1 1/2 cups | 355ml | Milk |
| 1 cup | 237ml | Heavy cream - chilled |
| 3 tablespoons | 45ml | Crème de cocoa |
| 2 tablespoons | 30ml | Chocolate sprinkles |
1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling.
6. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
7. Gradually stir in milk until smooth.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally.
10. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
11. While pudding is chilling, whip cream.
12. Stir 3 tablespoons crème de cocoa into pudding.
13. Fold whipped cream into chilled pudding.
14. Pour into prepared crust and chill 3 to 4 hours or until set.
15. Garnish top with chocolate sprinkles.
Source:
Mrs. Henry D. Chaplin
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