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Chocolate Raspberry Mousse Pie

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Preparation Time
15 min

Cook Time
5 min

Refrigeration Time
2.5 hours



  • 1 can (12 fluid ounces) NestlĂ© Carnation Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-ounce package) NestlĂ© 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

    1. WHISK together evaporated milk and egg yolks in medium saucepan.
    2. 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.
    3. 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

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