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Black Bottom Pie

Black Bottom Pie for Diabetics

Yield: 1 Pie (8 Servings)


1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping  mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa


  1. Combine crumbs with diet margarine by cutting in softened margarine
    until mixture resembles coarse crumbs.  Press firmly in bottom and
    sides of 8 or 9 inch pie pan
  2. Bake in preheated 350 degree oven for 8 to 10 minutes
  3. Cool
  4. In small saucepan, sprinkle gelatin over 1/2 cup skim milk
  5. Let stand one minute.  
    Heat, stirring constantly until gelatin dissolves
  6. In blender or food processor, blend ricotta until smooth and add gelatin mixture,
    remaining 1 cup milk and vanilla
  7. Continue blending until completely smooth
  8. Remove half the mixture, set aside
  9. To mixture still in  blender, add 6 packs sugar substitute and cocoa.  Blend thoroughly
  10. Pour blender mixture into crust, chill for 30 minutes or until partially
  11. At the same time, chill remaining mixture for 30 minutes.  
    Prepare whipped topping mix according to package directions gradually
    adding remaining 6 packets sugar substitute
  12. Whisk into reserved, chilled mixture until blended smoothly
  13. Spoon over chocolate layer; chill until set
  14. Garnish with dusting of cocoa. 

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