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Desserts

Black Bottom Pie

Black Bottom Pie recipe
photo by:kraft
A graham crust is filled with melted chocolate and vanilla pudding, then crowned with whipped topping and chocolate curls for an elegant dessert.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
10 servings
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What You Need

8
 graham crackers, finely crushed (about 1 cup crumbs)
3
Tbsp.  sugar
2/3
cup  margarine or butter, melted, divided
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
2
cups  cold milk
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1
cup  thawed COOL WHIP Whipped Topping

Make It

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. 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.

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.

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

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Make Chocolate Curls
Melt 2 oz. BAKER’S Semi-Sweet as directed on pkg. Spread with spatula into a very thin layer on a baking sheet. Refrigerate 10 min. or until firm but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few min. at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.
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