Rich Chocolate Pudding Pie

It takes just 20 minutes to make this light chocolate pudding pie, and the filling is rich (but not too rich) and perfectly complements the whipped topping and fresh raspberries. The melted chocolate wraps the cookie crumbs to form a crust - and makes it especially delicious. If you prefer not to add rum, use a teaspoon of vanilla extract instead.
To make the cake, put the waffles in a food processor; chop until finely ground. Add 3 ounces of melted chocolate and butter; beat until smooth. Squeeze onto the bottom and top sides of a 9-inch pie pan. Freeze for 15 minutes or until frozen.To make the filling, combine the sugar, cornstarch, cocoa, and salt in a large saucepan; whisk to combine. Add half the milk and 2 egg yolks; beat with a whisk until smooth. Pour in the remaining milk. Cook over medium heat for 5 minutes or until thickened and bubbles form, stirring constantly. Remove from heat. Add 4 ounces of chocolate and mix until smooth. Add rum. Pour the filling over the prepared cake. Cover with plastic wrap; refrigerate 4 hours or until set. Serve with raspberries and whipped cream.