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Chocolate Raspberry Mousse Pie

1 can (12 oz.) evaporated milk
2 large egg yolks
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1 container (8 oz.) frozen whipped topping, thawed, divided
1 container (6 oz.) or 1-1/3 cups fresh raspberries, divided
1 prepared 9-inch (6 oz.) chocolate crumb crust

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes until cool. Gently stir in 2 cups whipped topping. Refrigerate for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.
Makes 8 servings.  

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