Black Bottom Pie

A graham crust is filled with melted chocolate and vanilla pudding, then crowned with whipped topping and chocolate curls for an elegant dessert.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • 3 Tbsp. sugar
  • ⅔ cup margarine or butter, melted, divided
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), divided
  • 2 cups cold milk
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1 cup thawed frozen whipped topping

Nutrition facts

Recipe Tips

1

Mix graham crumbs, sugar and 1/3 cup of the margarine. Press firmly onto bottom and up side of 9-inch pie plate; set aside. Place remaining 1/3 cup margarine and 4 oz. of the chocolate in small saucepan; cook on medium heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spread onto bottom of crust; set aside.

2

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into crust. Refrigerate at least 1 hour or until ready to serve. Meanwhile, use remaining 2 oz. chocolate to make chocolate curls (see Tip). Refrigerate until ready to use.

3

Top pie with whipped topping and chocolate curls just before serving. Store leftover pie in refrigerator.