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Victorian Black Bottom Pie

  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

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4732 Calories from Fat 1915

% Daily Value*

Total Fat 217 g333.6%

Saturated Fat 124.5 g622.3%

Trans Fat 0 g

Cholesterol 480.8 mg160.3%

Sodium 4467.5 mg186.1%

Total Carbohydrates 590 g196.7%

Dietary Fiber 20.5 g82.1%

Sugars 313.8 g

Protein 51 g101.3%

Vitamin A 30.9% Vitamin C 1.8%

Calcium 191.1% Iron 22.4%

*Based on a 2000 Calorie diet

Victorian Black Bottom Pie Recipe