A rich no-bake dessert for your summer evenings!

Ingredients:

Crust:

• 30 chocolate wafer cookies, such as Nabisco’s Famous Chocolate Wafers (I’d actually strongly remember using 15 Oreos instead, as the leftover Oreos are way way better than the leftover Nabisco cookies)
• 3 ounces bittersweet chocolate, melted
• 1 tablespoon canola oil

Filling:

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 3/4 cups 1% milk
• 2 large egg yolks
• 4 ounces bittersweet chocolate, finely chopped
• 1 tablespoon white rum OR 1 teaspoon vanilla extract
• fresh raspberries and whipped cream, for serving

To make the crust, process the wafers in a food processor until finely ground.

Add the melted chocolate and oil and continue to process until well blended. Press into the bottom and sides of a 9″ pie plate. Freeze 15 minutes, or until set.

In the meantime, make the filling. Combine the sugar, cornstarch, cocoa, and salt in a large saucepan and whisk well. Add 1 cup of the milk and the egg yolks and whisk until smooth, then whisk in the remaining milk. Cook over medium heat until thickened and bubbly, 5-10 minutes, stirring constantly.

Remove from the heat and add the chocolate, stirring until the chocolate has melted and the mixture is smooth.

Stir in the rum or vanilla, then pour into the crust.

Cover with saran wrap and chill 4 hours, or until set.

Serve with the berries and whipped cream.

Chocolate Pudding Pie

From myrecipes.

Crust:

• 30 chocolate wafer cookies, such as Nabisco’s Famous Chocolate Wafers (which I learned while making this are boring/bad alone, but taste like the cookie part of Oreos when used in a crust) or 15 Oreos
• 3 ounces bittersweet chocolate, melted
• 1 tablespoon canola oil

Filling:

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 3/4 cups 1% milk
• 2 large egg yolks
• 4 ounces bittersweet chocolate, finely chopped
• 1 tablespoon white rum OR 1 teaspoon vanilla extract
• fresh raspberries and whipped cream, for serving

To make the crust, process the wafers in a food processor until finely ground. Add the melted chocolate and oil and continue to process until well blended. Press into the bottom and sides of a 9″ pie plate. Freeze 15 minutes, or until set.

In the meantime, make the filling. Combine the sugar, cornstarch, cocoa, and salt in a large saucepan and whisk well. Add 1 cup of the milk and the egg yolks and whisk until smooth, then whisk in the remaining milk. Cook over medium heat until thickened and bubbly, 5-10 minutes, stirring constantly. Remove from the heat and add the chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the rum or vanilla, then pour into the crust. Cover with saran wrap and chill 4 hours, or until set. Serve with the berries and whipped cream.