Rich Chocolate Pudding Pie

This is a whole lot of chocolatey goodness!

serves 10 ( 8 points + )

Crust:

• 30 chocolate wafers such as Nabisco Famous Wafers
• 3 oz. semisweet chocolate, melted
• 1 T. canola oil

Filling:

• ¾ c. sugar
• ¼ c. cornstarch
• ¼ c. unsweetened cocoa
• ¼ tsp. salt
• 1-¾ c. skim milk, divided
• 2 large egg yolks
• 4 oz. semisweet chocolate, finely chopped
• fresh strawberries
• 10 T. Cool Whip Free

To prepare crust, place wafers in a food processor and process until fine crumbs form. Add melted chocolate and canola oil. Process until blended. Press into the bottom and up the sides of a pie plate. Freeze for 15 minutes.
To prepare filling, combine sugar, cornstarch, cocoa and salt in a saucepan; stir with a whisk. Add half of milk and 2 egg yolks; stir with a whisk until smooth, Stir in remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat and add 4 oz. chocolate; stir until melted. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with strawberries and Cool Whip.

adapted from "Cooking Light"