Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This easy chocolate pudding pie only requires 20 minutes of active time and the rich (but not too rich) filling perfectly complements whipped topping and fresh raspberries. Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. If you’d rather not include rum, use a teaspoon of vanilla extract instead. 

Jeanne Kelley
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
20 mins
total:
4 hrs 45 mins
Yield:
10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

311 calories; fat 14.2g; saturated fat 5.9g; mono fat 5.3g; poly fat 1.8g; protein 5.3g; carbohydrates 47g; fiber 3.2g; cholesterol 44mg; iron 1.7mg; sodium 193mg; calcium 76mg.
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