Chocolate Raspberry Mousse Pie
1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
2 large egg yolks
2 cups (12-ounce package) Nestle 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
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.
Jenny Harper is Consumer Test Kitchen Project Manager for the Nestle Test Kitchens and VeryBestBaking.com. For more Valentine recipes you can share, visit www.verybestbaking.com.
Photo courtesy of Nestle
