chocolate raspberry pie

By momofsixplus1

Ingredients

• 1 1/2 cup milk
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp cornstarch
• 1 egg
• 1 cup semisweet chocolate chips
• 1 tsp vanilla
• 3/4 cup real whipping cream, whipped
• 1 9inch preheated deep-dish pie shell
• 1 1/2 cup fresh raspberries

Preparation

Step 1

heat 1 cup pf the milk with sugar until steaming. in large bowl, whisk cocoa with cornstarch; gradually whisk in remaining milk, then egg until blended. gradually whisk hot milk mixture into cocoa mixture in thin, steady stream.

cook over medium heat, whisking often for about 10 minutes or until thickened to pudding consistency. remove from heat and stir in half the chocolate chips and vanilla until melted. transfer to bowl;place plastic wrap directly on filling. refrigerate until cool.

set aside 1/2 cup of whipped cream;fold remaining into cooled filling. melt remaining chocolate chips in microwave on medium, uncovered, for 3 minutes or over hot water.

brush over bottom and sides of pie shell. let cool. sprinkle 1 cup of the raspberries over chocolate. spoon in filling, smoothing top.refrigerate for 1 hour or until set, for up to 1 day. just before serving, garnish with remaining raspberries and reserved whip cream.