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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 4 Hours, 45 Minutes

Nutritional Information

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

Preparation

  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. 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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