Name: Chocolate Raspberry Mousse Pie
Prep time: 20 s
Cook time: 10 s
Total time: 180 s
Yield: 8
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 toppingthaweddivided; 1 container (6 ounces) or 1 1/3 cups fresh raspberriesdivided; 1 (6 ounces) prepared 9-inch chocolate crumb crust

INGREDIENTS

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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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2 large egg yolks
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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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1 container (8 ounces) frozen whipped topping, thawed, divided
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1 container (6 ounces) or 1 1/3 cups fresh raspberries, divided
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1 (6 ounces) prepared 9-inch chocolate crumb crust

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

CARNATION® MILKS

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

NESTLÉ® TOLL HOUSE®

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(12 oz.)

MAKE IT

Step 1

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.

Step 2

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.