Pistachio Black Bottom Pie
|8 inch baked pastry shell||1 , cooled (Basic Pastry)|
|Light cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Instant pistachio pudding||3 Ounce (1 Package)|
|Semi sweet chocolate||1 Ounce, melted, cooled (1 Square)|
|Rum whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Prepare "blind" 8 inch 1 crust pie shell; cool.
Pour light cream and milk into small, deep mixing bowl.
Add pudding; using egg-beater or mixer, slowly beat 2 minutes.
Rapidly combine chocolate and 1/2 cup pudding; spoon into baked pie shell.
Spoon remaining pudding over chocolate mixture; chill until firm, about 1 hour.
Garnish with Rum Whipped Cream.