Recipe: Chocolate raspberry mouse pie

From staff and wire reports

February 03, 2011 at 9:35 am  | Mobile Reader | Print 

(Photo courtesy of Nestlé)

Ingredients:
1 can (12 fluid ounces)  evaporated milk
2 large egg yolks
2 cups (12-ounce package)  semi-sweet chocolate chips
1 container (8 ounces) frozen whipped topping, thawed, divided
1 container (6 ounces) or 1 1/3 cups fresh raspberries, divided
1 prepared 9-inch (6 ounces) chocolate crumb crust

Directions:

WHISK together evaporated milk and egg yolks in medium saucepan.

HEAT over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.

Remove from heat; STIR in morsels until completely melted and mixture is smooth.

Pour into large bowl. REFRIDGERATE for 30 minutes until cool. Gently stir in 2 cups whipped topping.

REFRIGERATE for 2 hours until thickened. Sprinkle 1 cup raspberries over crust.

Spoon chilled chocolate mousse over raspberries.

Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.

Prep: 15 minutes
Cooking: 5 minutes
Refrigerating: 2 1/2 hours

Yield: 8 servings

Got a great recipe?  Email michelles@heraldguide.com.