A simplified copycat of Marie Callender's rich black bottom pie. It's made with two flavors of pudding and with a layer of chocolate pudding in the bottom crust.
1 small box chocolate pudding mix
1 small box vanilla pudding mix
1/4 teaspoon rum extract
2 (8-inch size) plain pie crusts, baked and cooled as directed on package or recipe
thawed Cool Whip or whipped cream
Prepare the pudding mixes separately, as according to the directions on the packages. You can use instant or the cook and serve kind. Add the rum extract to the vanilla pudding.
Evenly distribute the chocolate pudding between the pie crusts and spread to form the bottom layer in each pie.
Gently spread the vanilla rum pudding over the chocolate layer, taking care not to mix the layers.
Place the pies in the refrigerator and chill until completely set, about 2 hours.
When ready to serve, top with Cool Whip or whipped cream (or make a meringue if you're feeling ambitious).
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reviews & comments
April 21, 2019
Weak rum flavoring not concentrated like MC's restaurant and the chocolate pudding is not as dark/rich either but all in all a fun, easy, tasty lil pie!
Is there a recipe for meringue
Here is an easy meringue recipe: http://www.cdkitchen.com/recipes/recs/33/No-Weep-Meringue105376.shtml
Was I supposed to bake the pie crusts before filling with puddings?
Yes, it says "baked and cooled" next to the crusts in the ingredients list.
December 22, 2013
I get requsts for this recipie all the time it is so delicious
August 21, 2007
I have been making this pie for years, but I top it with merangue.