Rich Chocolate Pudding Pie

Photo: Anna Williams; Styling: Pam Morris
Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum.

Yield:

10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 4 Hours, 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jeanne Kelley,

June 2011