Chocolate raspberry mouse pie


  • 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

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. REFRIGERATE 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

Courtesy of Family Features


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