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Black Bottom Pie II














Trans-fat Free, Low Carb, Low Sodium


¼ cup butter
or margarine
1 ½ cups chocolate cookie crumbs
3 tablespoons sugar
3 ounces pudding mix
vanilla, not instant
1 ½ cups milk
1 cup heavy whipping cream
3 tablespoons creme de cocoa
2 tablespoons 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 3½ 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 creme 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 19880% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 75mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 14% Vitamin C 0%
Calcium 8% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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