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To prepare crust, place wafers in a food processor; process until
finely ground. Add 3 ounces melted chocolate and oil; process until
blended. Press into bottom and up sides of a 9-inch pie plate.
Freeze 15 minutes or until set.
2. To prepare the filling, combine sugar, cornstarch, cocoa, 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 ounces chocolate, and stir
until smooth. Stir in rum. Pour filling into prepared crust. Cover
with plastic wrap; chill 4 hours or until set. Serve with raspberries
and whipped topping.
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