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
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
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.