Light Chocolate Pudding Pie

HANDS-ON TIME: 20 mins

TOTAL TIME: 4 hrs, 45 mins

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

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

How to Make It

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.