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Raspberry Custard Pie

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    Source: www2.kelloggs.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 package (6 oz.) fresh red raspberries, divided (about 1 1/4 cups total)

    2. 2 3/4 cup cold milk

    3. 2 packages (4-serving size each) vanilla flavor instant pudding & pie filling

    4. 1 Keebler Ready Crust Graham Pie Crust

    5. 2 ounces white baking chocolate or bittersweet chocolate, grated

    Instructions Jump to Ingredients ↑

    1. Reserve 16 raspberries for garnish. Set aside.

    2. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust. Arrange reserved raspberries around edge of pie. * Cover and refrigerate at least 2 hours or until set.

    3. Sprinkle chocolate in center of pie. Store in refrigerator. *Note: Pie can be presented alternately as photographed by replacing the directions as follows: 2. In large blowl, beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust.

    4. Sprinkle chocolate in center of pie.

    5. Arrange reserved raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

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