Rich Chocolate Pudding Pie

Ingredients

• 3 ounces bittersweet chocolate melted
• 4 ounces bittersweet chocolate finely chopped
• 1 tablespoon canola oil 
• 30  chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
• 0.3 cup cornstarch 
• 2 large egg yolks 
• 1.8 cups milk 1% low-fat divided
• 0.5 cup raspberries fresh
• 1 tablespoon rum white
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 0.3 cup cocoa unsweetened
• 10 tablespoon non-dairy whipped topping fat-free frozen thawed

Equipment

• food processor
• sauce pan
• whisk
• plastic wrap

Directions

1. To prepare crust, place wafers in a food processor; process until finely ground.
2. 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.
3. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk.
4. 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.
5. Remove from heat.
6. Add 4 ounces chocolate, and stir until smooth. Stir in rum.
7. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set.
8. Serve with raspberries and whipped topping.