Chocolate Raspberry Mousse Pie
the Editors of Publications International, Ltd.
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
- 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.
- 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.
- 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.
- 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
| 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 |
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