Chocolate Raspberry Cream Pie

Name: Chocolate Raspberry Cream Pie
Yield: 8 servings
Ingredients: 1 1/2 cups (375 mL) Milk; 1/4 cup (60 mL) sugar; 1/4 cup (60 mL) cocoa powder; 2 tbsp (30 mL) cornstarch; 1 egg; 1 cup (250 mL) semisweet chocolate chips; 1 tsp (5 mL) vanilla extract; 3/4 cup (180 mL) 35 % cream whipped; 1 9-inch (23 cm) prebaked deep-dish pie shell; 1 1/2 cups (375 mL) fresh raspberries

This recipe is taken from the 2002 Milk Calendar. An exquisite indulgence that's simple and quick to prepare.

Prep: 30 min
Cooking: 15 min
Refrigeration: 3 h

Yields 8 servings

Ingredients

1 1/2 cups (375 mL) Milk
1/4 cup (60 mL) sugar
1/4 cup (60 mL) cocoa powder
2 tbsp (30 mL) cornstarch
1 egg
1 cup (250 mL) semisweet chocolate chips
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) 35 % cream whipped
1 9-inch (23 cm) prebaked deep-dish pie shell
1 1/2 cups (375 mL) fresh raspberries

READY FOR REWARDS?

Preparation

Heat 1 cup (250 mL) of the milk with sugar until steaming. In large bowl, whisk cocoa with cornstarch; gradually whisk in remaining milk, then egg until blended. Gradually whisk hot milk mixture into cocoa mixture in thin, steady stream.

Cook over medium heat, whisking often, for about 10 min or until thickened to pudding consistency. Remove from heat and stir in half the chocolate chips and vanilla extract until melted. Transfer to bowl; place plastic wrap directly on filling; refrigerate until cool.

Set aside 1/2 cup (125 mL) of whipped cream; fold remaining into cooled filling. Melt remaining chocolate chips in microwave on Medium (50 % power), uncovered, for 3 minutes or over hot water.

Brush over bottom and sides of pie shell. Let cool. Sprinkle 1 cup (250 mL) of the raspberries over chocolate. Spoon in filling, smoothing top. Refrigerate for 1 hour or until set, or for up to 1 day. Just before serving, garnish with remaining raspberries and reserved whipped cream.