Microwave Black Bottom Pie Recipe

Summary

Preparation Time10 MinCooking Time11 Min
Ready In21 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings6
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Water1⁄4 Cup (4 tbs)
 Unsweetened chocolate square2 Ounce (1 Ounce Per Square)
 Half and half1 Pint (2 Cup)
 Eggs4 , separated
 Cornstarch3 Tablespoon
 Vanilla2 Teaspoon
 Milk2 Tablespoon
 Unflavored gelatin1 Tablespoon (Use 1 Envelope)
 Rum extract/Rum2 Teaspoon
 Cream of tartar1⁄8 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 9 inch pastry crust1
 Sweetened whipped cream2 Tablespoon (Or Use As Required)
 Chocolate shavings2 Tablespoon (Or Use As Required)

Nutrition Facts

Serving size

Calories 451 Calories from Fat 240

% Daily Value*

Total Fat 28 g42.5%

Saturated Fat 12.2 g61.2%

Trans Fat 0 g

Cholesterol 173.9 mg

Sodium 239.4 mg10%

Total Carbohydrates 42 g13.9%

Dietary Fiber 1.8 g7.3%

Sugars 14.4 g

Protein 13 g25.6%

Vitamin A 9.5% Vitamin C 1.3%

Calcium 12.5% Iron 13.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a mixing bowl, combine ½ cup sugar with cornstarch.
2. In 2-cup liquid measure, combine water and chocolate.
3. Melt the chocolate on Medium for 1 to 2 minutes with constant stirring until chocolate is completely melted.
4. Keep the melted chocolate aside.
5. In 2-cup liquid measure, heat half and half on High for 1-1/2 to 2-1/2 minutes until hot.
6. In a 1-1/2 quart casserole, beat egg yolks with a wire whisk.
7. Add half and half to the beaten egg yolks.
8. Add the sugar mixture to the egg-milk mixture; blend.
9. Cook on High for 2 minutes; stir.
10. Continue to cook on High for about 2 to 3 minutes, stirring every 1/2 minute until the mixture thickens.
11. Blend in vanilla.
12. Remove 1 cup of vanilla pudding and blend into chocolate.
13. In the bottom of the pie shell, pour the chocolate mixture.
14. Chill the pie in the freezer.
15. In a custard cup, combine milk and gelatin.
16. Heat gelatin on High for 15 to 20 seconds until it dissolves.
17. Stir to blend.
18. Stir the gelatin into remaining vanilla pudding.
19. Add rum or extract.
20. Beat egg whites and cream of tartar until frothy.
21. Slowly beat in ¼ cup sugar.
22. Beat until stiff peaks form.
23. Stir rum-flavored pudding or beat lightly with mixer if necessary to smooth.
24. Mix with egg whites.
25. Pour it over chocolate filling.
26. Chill again.
27. Top with sweetened whipped cream and chocolate shavings.

SERVING
28. Serve chill.
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