Black Bottom Pie II
Yield
8 servingsPrep
45 minCook
?Ready
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
chilled |
|
| 3 | tablespoons |
creme de cocoa
|
* |
| 2 | tablespoons |
chocolate sprinkles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 355 | ml |
chocolate cookie crumbs
|
* |
| 45 | ml |
sugar
|
|
| 86.7 | ml/g |
pudding mix
vanilla, not instant |
|
| 355 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 45 | ml |
creme de cocoa
|
* |
| 3E+1 | ml |
chocolate sprinkles
|
* |
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.
