1. To prepare pie crust, in medium bowl, stir together 1 1/3 cups of the flour, the salt and the baking powder. With 2 knives or pastry blender, cut in margarine until mixture resembles coarse crumbs. With fork, stir in 2-3 tablespoons water until mixture forms a soft dough. Gather dough into a ball.

2. Preheat oven to 350F. Sprinkle work surface with the remaining flour. On floured surface, roll dough into a 12" circle. Fit into a 10" pie plate, fluting edges. Line crust with foil; fill with pie weights or dried beans.

3. Bake crust 10 minutes; remove foil and weights. Bake 12-15 minutes longer, until golden; set aside. To prepare filling, in small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water, stirring until gelatin is dissolved. Let stand 5 minutes.

4. In another small bowl, stir together sugar and cocoa. With mixer on medium speed, beat in milk and vanilla; increase speed to high and beat, scraping sides of bowl occasionally, until stiff. Add gelatin; beat until blended. Pour into pastry shell.

5. Refrigerate at least 2 hours.

6. To serve, gently stir together whipped topping, confectioners sugar and rum extract. Spread on top of pie. Sprinkle with cocoa powder, if desired.

Per Serving (1/8th): 237 Calories, 6 g Protein, 9 g Fat, 35 g Carbohydrate, 224 mg Sodium, 1 mg Cholesterol; exchanges 1/4 Milk, 1 1/2 Fat, 1 Bread, 70 Optional Calories

Recipe from The Weight Watcher's Complete Cookbook & Program Basics ~