Black Bottom Pie Ii

  • on July 18, 2008
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Ingrients & Directions

1/4 c Butter or margarine 1 1/2 c Milk
1 1/2 c Chocolate cookie crumbs 1 c Heavy cream, chilled
3 tb Sugar 3 tb Cr?me de cocoa
3 oz Pk vanilla pudding and pie 2 tb Chocolate sprinkles
Filling (not instant)

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.

8 servings

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