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.
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.
Amazing !! I followed the directions exactly, made the crust from scratch. Chocolate and raspberries are a perfect combination ! Not sure how this is "light", except the serving size of 1/10 a pie, which is what I ate. It is rich enough to satisfy in a smaller portion. Will definitely make it for next event.
Those who rated this recipe without making the crust are missing the best part. The crust is AMAZING and goes incredibly well with the filling, whipped cream and berries. Although I like an oreo crust, it can't even compare to this one! A very rich and delicious pie. I used a mix of chocolate teddy grahams and annies organic chocolate bunnies instead of wafers because chocolate wafers were not available (1 3/4 cups). The top of the pie did not have a good presentation on it's own, so if serving to company top it with whipped cream and/or berries to cover it up a bit. Delicious!
I made this recipe this last weekend and I have been craving it all this week! I changed the recipe a bit because 1) I went to the store and forgot my pie crust there AND had nothing to improv with at home and 2) I liked other reader reviews for using Kahlua, but I had Irish Cream on hand instead. So, I pulled out my individual ramekins (6 total) and after the pudding was prepared, I flopped it into each individual ramekin and in lieu of the rum, I used Irish Cream (and a splash more). I sealed each individual cup with plastic wrap and let sit overnight (P.S. - cook the pudding long enough to avoid "liquid" - it took twice as long as the recipe says for me on the stove for it to become thick & bubbly). Then, when I went to serve, I spooned whipped topping on top of the pudding and sprinkled with toffee pieces I had on hand. Everyone LOVED them, and I didn't miss the crust! I will be making this recipe again exactly as I modified it; it's crav-able for any chocoholic! Enjoy!
This was really delicious! I made an Oreo crust with 16 cookies and a tablespoon of melted butter. Also whipped my own cream and added a bit of Kahlua. Also added Kahlua to pudding instead of the rum. Omitted the raspberries and garnished with grated bittersweet chocolate on top.
This is a surprisingly easy recipe to put together and I used an Oreo crust base as well and thought using chocolate to help bring it together was so smart. I highly recommend not substituting a sweeter chocolate for the bittersweet. I didn't have quite enough to make 4 oz and my filling was super, super sweet.
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