This is a print preview of "Black Bottom Pie" recipe.

Black Bottom Pie Recipe
by Global Cookbook

Black Bottom Pie
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  Servings: 8


  • 1/4 c. Butter or possibly margarine
  • 1 1/2 c. Chocolate cookie crumbs
  • 3 Tbsp. Sugar
  • 3 ounce Pk vanilla pudding and pie Filling (not instant)
  • 1 1/2 c. Lowfat milk
  • 1 c. Heavy cream, chilled
  • 3 Tbsp. Creme de cocoa
  • 2 Tbsp. Chocolate sprinkles


  1. In a 9-inch, heat-resistant, non-metallic pie pan heat butter in Microwave Oven 1 minute.
  2. Combine cookie crumbs and sugar in a small bowl till well blended.
  3. Stir cookie mix into butter.
  4. Press mix onto bottom and sides of pie pan.
  5. Heat, uncovered, in Microwave Oven 2 min or possibly till crust has a crunchy texture. Allow to cold while preparing filling.
  6. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
  7. Gradually stir in lowfat milk till smooth.
  8. Heat, uncovered, in Microwave Oven 2 min.
  9. Stir and heat an additional 3 1/2 min or possibly till mix boils. Stir occasionally.
  10. Place wax paper on top of pudding so which a skin does not form and refrigeratein refrigerator.
  11. While pudding is chilling, whip cream.
  12. Stir 3 Tbsp. creme de cocoa into pudding.
  13. Fold whipped cream into chilled pudding.
  14. Pour into prepared crust and refrigerate3 to 4 hrs or possibly till set.
  15. Garnish top with chocolate sprinkles.