chocolate pudding pie

Are you feeling dangerous?  This pie is dangerous.  Dangerous in the summer when you are suppose to be prancing on the beach in a swimsuit after your children.  It is a rich chocolaty cookie crust with chocolate mixed into the crust.  Who ever thought of that is a genius.  Then the crust is filled with thick chocolate pudding and a dollop of whipped topping.  The first bite has so much chocolate flavor and such great textures with the cool silky pudding to the crunchy crust that you will have to take another bite and another because you can't believe this is from cooking light. A small slice is all it takes to satisfy but, it is hard to stop there.  All I know I am thankful for this pie and a good spray tan.  Happy summer!

chocolate pudding pie
adapted: cooking light

30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil
   
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
frozen whipped topping, thawed

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. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.