Black Bottom Soufflé Pie

Name: Black Bottom Soufflé Pie
Cuisine: United States
Ingredients: 2 tblsp. sugar; ¼ tsp. cream of tartar; 1 (3¼ oz.) pkg. vanilla pudding and pie filling mix; 1 (6 oz.) pkg. semisweet chocolate pieces; ¼ tsp. salt; 2 c. milk; 2 eggs, separated; Baked 8" pie shell

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Not half the work most black bottom pies are—attractive and tasty

Ingredients

Baked 8" pie shell
1 (3¼ oz.) pkg. vanilla pudding and pie filling mix

Americas
United States
Vegetarian
Pie

Method

Combine pie filling, ¼ c. milk and egg yolks in saucepan. Blend thoroughly. Add remaining milk and cook as directed on package. Remove ½ c. hot filling; cool 10 minutes, stirring several times.
Add chocolate pieces to remaining hot filling; stir until melted and smooth. Pour into pie shell.
Add salt and cream of tartar to egg whites; beat until frothy.