Crust
30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil
To prepare the crust, place the cookies in a food processor. Process until finely ground. Melt the chocolate pieces in microwave oven in 20
second increments, stir the chocolate to melt. Pour the melted chocolate into the food processor with the finely ground cookies. Add 1
tablespoon canola oil to the mixture; process until blended. Pour the cookie mixture into a 9-inch pie plate. Press into the bottom and up
the sides of the pie plate to form a crust. Freeze the crust for 15 minutes or until set.
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 or vanilla extract
To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan. Stir with a whisk. Pour in about half the milk and
both the egg 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 the chocolate pieces and the vanilla extract. Stir until smooth. Pour filling into prepared crust.
Cover with plastic wrap; chill 4 hours or until set. Serve with whipped topping. If desired, may also be served with raspberries or
strawberries.