Chocolate Raspberry Mousse Pie
Make-Ahead Time up to 1 day before serving
Final Prep and Cook Time 5 minutes
Makes 8 servings
|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|
- 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.
For a special touch, garnish the top of the pie with a slice of kiwi.
|Total Fat||28 g|
|Calories from Fat||62 %|
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