How To make Black Bottom Pie Ii
1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant) 1 1/2 c Milk
1 c Heavy cream, chilled
3 T Cr?me de cocoa
2 T 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 3 1/2 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 cr?me 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.
How To make Black Bottom Pie Ii's Videos
Black Bottom Pie
My feeble attempt at making an aural composition. Many flaws, many flaws. But there's pie!
No Bake Peanut Butter Pie l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 ½ cups chocolate baking crumbs*
▢½ cup melted butter
▢2 packages cream cheese room temperature, 16 oz or 500 g total
▢1 ½ cup smooth peanut butter
▢1 ½ cup powdered icing sugar
▢1 ½ cup heavy whipping cream 30% fat or higher, cold
▢homemade whipped cream for garnish
Instructions
Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9 pie plate.
In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
Add the peanut butter and sugar and beat until combined.
Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.
Betty's Irresistible Black Bottom Pie
Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible!
Irresistible Black Bottom Pie
8-inch or 9-inch baked pie shell or graham cracker crust
¼ cup cold water
2 teaspoons unflavored gelatin
3 eggs, separated
1 cup milk
½ cup sugar
¼ teaspoon salt
1 ½ squares unsweetened chocolate, melted and cooled
½ teaspoon vanilla extract
3 tablespoons rum (You may substitute rum flavoring, if you like.)
8 oz. carton of whipped topping (or ½ pint whipping cream, whipped)
unsweetened chocolate shavings or curls
Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored custard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. Return to refrigerator until the pie is set. Then, slice and serve the pie on nice serving plates. This is a gorgeous pie that is not only showy, but delicious! I hope you enjoy it! --Betty
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Maple Bourbon Pecan Pie
Pecan pie just got better! This Maple Bourbon Pecan Pie contains robust maple syrup (no corn syrup in sight!), a hint of bourbon for a spicy undertone, and even a layer of dark chocolate for richness. You can bake and freeze it ahead of time, then thaw overnight in the refrigerator for an easy dessert. This maple pecan pie promises flavor, and it delivers!
Link:
Maloy’s Black Bottom Rum Pie
Black Bottom Banana Cream Pie
Black bottom banana cream pie
1 chocolate pie crust
1 small box of cook chocolate jello
1 small box of cook vanilla pudding
2 bananas
Homemade whipped cream
-1 pint of whipping cream, 1/4 teaspoon cream of tartar, 1/4 cup sugar
Make chocolate pudding, let it set until thickened
Pour onto crust
Refrigerate for 20 min
Slice 2 bananas over chocolate filling
Make vanilla pudding, let it cool
Pour over bananas
Top with homemade whipped cream and shredded chocolate
Refrigerate for 30 min and serve
Thank you for watching! I hope you give this delicious recipe a try! God bless!
#easyrecipe #dessert #banana #pie #chocolate