Chocolate Puddin' Pie

This is for all you chocolate lovers out there. Get ready because this chocolate puddin' pie is AMAZING and rich and smooth and deeeeeelicious! Coo'king Li'ght inspired!

Crust:

Chocolate wafers (I estimated 3 - 4 hand fulls ... the recipe calls for 30 but it really depends on the size of the wafer - I used the chocolate kitty cookies from Trader Joes)

3 oz bittersweet chocolate, melted

2 TBS butter, melted

Filling:

3/4 cup sugar

1/4 cup cornstarch

1/4 cup unsweetened cocoa

1/4 tsp salt

1 3/4 cup reduced fat milk, divided

2 large egg yolks

4 oz bittersweet chocolate, finely chopped

1 TBS rum (I used dark but the recipe calls for white)

whipping cream

1 tsp vanilla extract

2 tsp sugar

1. To prepare crust, place wafers in food processor, process until finely ground. Add 3 oz melted chocolate and butter, process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze the plate 15minutes or until set.

2. To prepare the filling, combine sugar, cornstarch, coca, 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 oz chocolate and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap, leaving sides loose to vent. Chill 4 hours or until set.

3. While pie cools, make whipped cream by pouring the whipping cream into a bowl, add vanilla and sugar, beat on high until fluffy. Cover and set in fridge until dessert time then top pie with whip cream!