Rich Chocolate Pudding Pie

• 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

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.

chocolate wafers, bittersweet chocolate, canola oil, sugar, cornstarch, unsweetened cocoa, salt, milk, egg yolks, bittersweet chocolate, white rum, fresh raspberries

Taken from www.myrecipes.com/recipe/rich-chocolate-pudding-pie (may not work)