Marie Callender's Black Bottom Pie Recipe

 

Marie Callender's Black Bottom Pie

2-8" plain pastry pie crusts

1 box chocolate pudding mix

1 box vanilla pudding mix

1/4 tsp rum extract

whipped topping

Prepare chocolate & vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding & stir in. Pour half of chocolate pudding into each crust & spread evenly. Pour half of vanilla pudding on top of each chocolate layer & spread evenly, being careful not to mix the layers. Chill in fridge. Once chilled put whipped topping on (see directions ). If you prefer a meringue topping, use cooked pudding & follow meringue directions (but eliminating sprinkling anything on top of meringue

Meringue:

2 egg whites

1/2 tsp. vanilla

1/4 tsp. cream of tartar

4 Tbsp. sugar

Beat egg whites, vanilla, & cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form & sugar is dissolved. Spread over hot filling, for that Marie Callenderís effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, & nuts on top. Bake at 350 degrees for 12-15 min or till meringue is golden. Chill in fridge.

AUTHOR: Chyrel



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