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Chocolate Raspberry Mousse Pie
Make-Ahead Time: up to 1 day before serving
Final Prep and Cook Time: 5 minutes
Yield: Makes 8 servings
Ingredients:
6
ounces bittersweet or semisweet chocolate, chopped and divided
1/4
cup plus 2 tablespoons seedless raspberry jam, divided
4
cups thawed frozen whipped topping, divided
1
(9-inch) prepared chocolate cookie crumb pie crust
1
pint fresh raspberries, divided
Preparation:
1.
Place 4 ounces chocolate in microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.
2.
Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1-1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate.
3.
Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries. Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.
4.
Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.
Tip
For a special touch, garnish the top of the pie with a slice of kiwi.
Nutritional Information:
| Serving Size: | |
| Fiber | 5 g |
| Carbohydrate | 43 g |
| Cholesterol | <1 mg |
| Total Fat | 28 g |
| Calories from Fat | 62 % |
| Calories | 409 |
| Protein | 4 g |
| Sodium | 198 mg |
Dietary Exchange:
| Fat | 4-1/2 |
| Fruit | 1 |
| Starch | 2 |
This recipe appears in:
Pies & Tarts
