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Chocolate Raspberry Mousse Pie

Chocolate Raspberry Mousse Pie

  By RFChef  ,

March 13, 2014

  • Yields: 8 Servings
Chocolate Raspberry Mousse Pie

Directions

1Whisk together evaporated milk and egg yolks in medium saucepan.

2Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.

3Remove from heat; stir in morsels until completely melted and mixture is smooth.

4Pour into large bowl. Refrigerate for 30 minutes until cool.

5Gently stir in 2 cups whipped topping.

6Refrigerate for 2 hours until thickened.

7Sprinkle 1 cup raspberries over crust.

8Spoon chilled chocolate mousse over raspberries.

9Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries

source: Family Features

Ingredients

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

2 large egg yolks

2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels

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

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