2005

Black Bottom Pie

Source: Bitsy's Kitchen

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, and don't forget to sprinkle the chips, coconut, & nuts on top. Bake at 350 degrees F. for 12-15 min or till meringue is golden. Chill in fridge.