Serves: 10
Total Calories: 280
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 350°F. In large bowl, combine 1/2 cup sugar and cocoa. Add corn syrup, 1 teaspoon vanilla and 3 eggs beat well. Stir in margarine. Pour into crust-lined pan. Bake at 350°F. for 30 to 40 minutes or until center is set. (Chocolate layer will be puffy when removed from oven.) Cool 45 minutes or until completely cooled.
3. Meanwhile, in small saucepan, combine 1/3 cup sugar, cornstarch, salt, milk and 4 eggs mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat stir in vanilla and rum extract. Cover with plastic wrap cool 30 minutes.
4. Spoon cooled custard over cooled chocolate layer. Refrigerate at least 1 hour before serving. Top with whipped cream garnish with chocolate curls. Store in refrigerator.
TIP:*If desired, substitute 2 to 4 tablespoons light rum, bourbon, brandy or Irish whiskey.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 430 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 10 g 50% * Cholesterol: 190 mg 63% * Sodium: 250 mg 10% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 1 g 4% * Sugars: 27 g * Protein: 8 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 1/2 Medium-Fat Meat, 4 1/2 Fat or 3 Carbohydrate, 1/2 Medium-Fat Meat, 4 1/2 Fat
This Black Bottom Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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