preparation

9 servings
Serving size: 1 slice
Preparation time: 5 minutes
Cooking time: 20 minutes
Cooling time: 2 hour

1. Preheat the oven to 350°F. Prepare the crust. Mix together the cookie crumbs, sugar, and oil. Pour the mixture into the bottom of an 8-inch springform pan or loose-bottom tart pan. Bake for 10 minutes. Remove from the oven, and cool on a wire rack.
2. Prepare the filling. In a medium saucepan over medium heat, whisk together the Splenda, cornstarch, cocoa, and salt. Slowly whisk in the milk and then the egg. Whisk constantly until the mixture comes to a boil and thickens.
3. Cook and stir 3 minutes more. Remove from the heat. Whisk in the butter. Pour the mixture into a bowl and cover with plastic wrap directly on the surface to prevent the mixture from forming a skin. Let cool for 20 minutes.
4. Remove the plastic wrap, and pour the filling on top of the prepared crust. Refrigerate for 2 hours before serving. Serve with a dollop of whipped topping.