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.
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:
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. 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.
Rich Chocolate Pudding Pie Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Chocolate
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Desserts
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