Rich Chocolate Pudding Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum. Ingredients:
30 chocolate wafers (such as nabisco's famous chocolate wafers) |
3 ounces bittersweet chocolate, melted |
1 tablespoon canola oil |
3/4 cup sugar |
1/4 cup cornstarch |
1/4 cup unsweetened cocoa |
1/4 teaspoon salt |
1 3/4 cups 1% low-fat milk, divided |
2 large egg yolks |
4 ounces bittersweet chocolate, finely chopped |
1 tablespoon white rum |
1/2 cup fresh raspberries |
10 tablespoon fat-free frozen whipped topping, thawed |
Directions:
1. To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.
2. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.
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