Rich Chocolate Pudding Pie

By Kplmrm

YIELD: 10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)
HANDS-ON: 20 MINUTES
TOTAL: 4 HOURS, 45 MINUTES

Amount per serving
Calories: 311
Fat: 14.2g
Saturated fat: 5.9g
Monounsaturated fat: 5.3g
Polyunsaturated fat: 1.8g
Protein: 5.3g
Carbohydrate: 47g
Fiber: 3.2g
Cholesterol: 44mg
Iron: 1.7mg
Sodium: 193mg
Calcium: 76mg

Ingredients

• CRUST:
• 30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
• 3 ounces bittersweet chocolate, melted
• 1 tablespoon canola oil
• FILLING:
• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.