black bottom pie 2

Categories
Pie/tart
Desserts
Chocolate
Microwave
Yield
8 servings
MeasureIngredient
¼ cup Butter or margarine
1½ cup Chocolate cookie crumbs
3 tablespoons Sugar
3 ounces Pk vanilla pudding and pie
  Filling (not instant)
1½ cup Milk
1 cup Heavy cream, chilled
3 tablespoons Crme 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 crme 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.

From _The New Deluxe Sharp Microwave Oven Cookbook_ Submitted By DALE SHIPP On 08-07-95

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