skinny black bottom pie

Name: Skinny Black Bottom Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 - chocolate cookie crust; 3/4 cup(s) sugar; 1&1 tsp tablespoon(s) corn starch 1 tbsp plus 1 tsp; 1/2 teaspoon(s) salt; 1 3/4 cup(s) skim milk; 1/3 cup(s) liquid egg substitute; 1 1/4 cup(s) cocoa powder; 1 1/2 tablespoon(s) butter; 1 1/2 teaspoon(s) vanilla; 1 - envelope unflavored gelatin; 2 tablespoon(s) cold water; 1/4 cup(s) boiliing water; 2 tablespoon(s) dark rum or( 2 tsp rum extract); 1 - container of light whipped topping(slightly thawed.); 1/4 cup(s) pecans

(1 RATING)

38 Pinches 1 Photo

Nor Mac

Northern, MA

Updated on Nov 7, 2013

When I made this. I could not believe how yummy it was. It had 1/2 the calories of the regular pie. The true Black Bottom pie has 42 grams of fat. This pie has 10 grams of fat per serving,and is just as delicious. I really wouldn't even call this a low fat pie. It is that good.

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prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 - chocolate cookie crust
3/4 cup sugar
1&1 tsp tablespoon corn starch 1 tbsp plus 1 tsp
1/2 teaspoon salt
1 3/4 cups skim milk
1/3 cup liquid egg substitute
1 1/4 cups cocoa powder
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
1 - envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiliing water
2 tablespoons dark rum or( 2 tsp rum extract)
1 - container of light whipped topping(slightly thawed.)
1/4 cup pecans

How To Make skinny black bottom pie

Step 1

in a medium saucepan combine sugar,cornstarch,and salt. Gradually add the milk. Stir until smooth.add the egg substitute. Mix well and cook on medium heat stirring constantly until it becomes custard. about 6-10 minutes.

Step 2

put 1/3 of custard in a small bowl and set aside. In to the custard in the pan left over. Add cocoa,butter,and vanilla. Whisk until cocoa dissolves. Spread in to the pie crust,and refrigerate.
Step 3

In a medium bowl combine the gelatin and cool water. wait for it to soften.add boiling water,and stir until it dissolves.Add the Rum (or Rum extract)and the custard that you set aside.Mix well and refrigerate for 10 minutes,or until cold.
Step 4

Add 1/2 the cool whip topping to the Rum custard from the fridge.Fold in well. Pour on top of the chocolate custard in the crust.Spread evenly.put remaining cool whip on top. Refrigerate for 3 hours. If not serving right away put the remaining cool whip on before serving.Sprinkle with pecans.( Toast the pecans in a fry pan if wanted until slightly browned.)
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