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Rich Chocolate Pudding Pie

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 4 hrs, 45 mins
Yield 10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)
Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum.

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

Nutrition Information

  • calories 311
  • fat 14.2 g
  • satfat 5.9 g
  • monofat 5.3 g
  • polyfat 1.8 g
  • protein 5.3 g
  • carbohydrate 47 g
  • fiber 3.2 g
  • cholesterol 44 mg
  • iron 1.7 mg
  • sodium 193 mg
  • calcium 76 mg

How to Make It

  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.