Black Bottom Soufflé Pie

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

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.