Black Bottom Pie II
Submitted by katzntaz1
Microwave black bottom pie II with chocolate cookie crumb crust, vanilla pudding spiked with creme de cacao, and a fold of whipped cream. Easy chilled dessert that skips the oven entirely.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
255 minBlack bottom pie II is a microwave-only shortcut version that skips the stovetop custard work of the classic recipe. A buttery chocolate cookie crumb crust gets pressed and microwaved into crispness in three minutes, and the filling is a quick-cooked vanilla pudding mix lightened with whipped cream and spiked with three tablespoons of creme de cacao for a grown-up cocoa note.
The wax paper trick on top of the pudding while it chills is the small detail that makes a big difference. Press the paper directly onto the surface and the pudding sets without forming the rubbery skin that normally develops on cooling custard.
Use non-instant vanilla pudding mix as specified. The cooked variety thickens with a true pudding consistency that holds up to folding in cream. Instant pudding stays soft and the pie won’t slice cleanly.
The creme de cacao is what makes this a black bottom rather than a generic chocolate cookie pudding pie. It adds a bittersweet chocolate liqueur depth that the pudding mix alone can’t deliver. Three tablespoons is enough to taste without overpowering.
Pro Tips
- Use a heat-resistant non-metallic pie pan as specified. Metal in the microwave will arc and damage the oven.
- Whip the cream to soft peaks rather than stiff. Soft peaks fold into the pudding more smoothly without deflating.
- Chill the pie a full 3 to 4 hours before slicing. Less and the filling slumps when cut.
- For sharper definition between layers, brush a thin layer of melted chocolate on the cooled crumb crust before adding the pudding filling.
Variations
- Swap creme de cacao for Kahlua, Bailey’s, or dark rum for different liqueur profiles.
- Use vanilla wafer or graham cracker crumbs in place of chocolate cookie for a different crust character.
- Top with shaved dark chocolate or chocolate curls instead of sprinkles for a more elegant finish.
Ingredients
Directions
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl until well blended.
Stir cookie mixture into butter.
Press mixture onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in milk until smooth.
Heat, uncovered, in Microwave Oven 2 minutes.
Stir and heat an additional 3½ minutes or until mixture boils. Stir occasionally.
Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
While pudding is chilling, whip cream.
Stir 3 tablespoons creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and chill 3 to 4 hours or until set.
Garnish top with chocolate sprinkles.
Comments
