Black Bottom Pie
1 cup graham cracker crumbs
2 tablespoons powdered sugar
3 1/2 tablespoons butter or margarine, melted
1/2 pound bittersweet chocolate, finely chopped
1 cup heavy cream
2 (3.4 ounce) packages of instant french vanilla pudding mix
1 pint heavy cream
1 pint light cream
unsweetened cocoa powder or chocolate shavings
In a small bowl, mix sugar and graham cracker crumbs. Stir in butter until all ingredients are moistened. Press evenly over bottom and sides of a 9 inch pie plate. Freeze.
In a medium bowl, place chocolate. In a small saucepan, heat 1 cup heavy cream until small bubbles appear around the edge. Pour over chocolate. Let stand 5 minutes. Whisk until mixture is smooth. Remove crust from freezer and pour mixture into crust. Refrigerate until chocolate is firm, 1 to 1 1/2 hours.
In a large mixing bowl, mix remain creams. Add pudding mix. Beat on high speed with an electric mixer until thick and stiff, and peaks form. Spoon over chocolate layer, mounding in the center. Using an icing spatula, swirl top to form peaks. Place, uncovered, in freezer until completely frozen, 4 to 5 hours.
Let pie partially thaw in the refrigerator. Garnish with unsweetened cocoa powder or chocolate shavings. Slice and serve.
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