- Recipes Home
- Interest Groups
Victorian Black Bottom Pie Recipe
|9 inch baked pie shell||1|
|Chocolate filling||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|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)|
|Whipping cream||1⁄2 Pint|
|Powdered sugar||2 Tablespoon|
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 mg
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
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.