Chocolate Raspberry Mousse Pie

By carvalhohm2

Ingredients

• 1 can (12 fl. oz.) Evaporated Milk
• 2 large egg yolks
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 container (8 oz.) frozen whipped topping, thawed, divided
• 1 container (6 oz.) or 1 1/3 cups fresh raspberries, divided
• 1 (6 oz.) prepared 9-inch chocolate crumb crust

Preparation

Step 1

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. 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.

Serves 8