Ingredients

Instructions

  1. Spray a 9-inch pie pan with nonstick cooking spray and set aside.
  2. Process the chocolate graham crackers in a food processor until finely ground.
  3. In large bowl, add the melted butter to the graham crackers and mix thoroughly.
  4. Add the chocolate syrup and mix well.
  5. Press the crumbs into the bottom of the pie pan and up the sides.
  6. Place in the refrigerator to firm up.
  7. Melt the baking chocolate in a double boiler or microwave.
  8. Add the sweetened condensed milk and mix.
  9. Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
  10. Return to the refrigerator.
  11. In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
  12. Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
  13. Whisk half of the whipped topping into the remaining pudding.
  14. Spread that on top of the pie and smooth again.
  15. Top with the remaining whipped topping.
  16. Refrigerate for 3 hours or more before serving.
  17. Store any remaining pie in the refrigerator.