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Victorian Black Bottom Pie

Ingredients
  9 inch baked pie shell 1
  Chocolate filling 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 1⁄2 Tablespoon
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄3 Cup (21.33 tbs)
  Dark rum 1 Tablespoon
  Semi sweet chocolate 4 Ounce (1 Bar)
  Cream filling 1⁄2 Cup (8 tbs)
  Vanilla pudding mix 3 1⁄8 Ounce (1 Package)
  Milk 1 Cup (16 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Light rum 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Whipping cream 1⁄2 Pint
  Powdered sugar 2 Tablespoon
  Vanilla 1 Teaspoon
Directions

Chocolate Filling In heavy saucepan, blend sugar with cornstarch and salt.
Mix in milk and rum.
Add 7 sections broken chocolate.
(Reserve 1 section for Topping.) With wire whip, stir constantly until chocolate melts and mixture comes to hard boil.
Pour into pie shell.
Cover surface with plastic wrap to prevent film.
Chill while preparing Cream Filling.
Cream Filling In heavy saucepan, combine pudding mix, milk, half and half, rum and butter.
Stir constantly over low heat until mixture comes to hard boil.
Cool 5 minutes.
Stir and spoon over Chocolate Filling.
Cover surface with plastic wrap.
Chill 2 hours or until firm.
Topping Whip cream with powdered sugar and vanilla until stiff.
Grate remaining section chocolate.
Fold grated chocolate into whipped cream.
Spread over pie.
Chill.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Ingredient: 
Chocolate
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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