Raspberry Custard Pie

 Recipe from Keebler

Ingredients

• 1 package (6 oz.) fresh red raspberries, divided (about 1 1/4 cups total)
• 2 3/4 cup cold milk
• 2 packages (4-serving size each) vanilla flavor instant pudding & pie filling
• 1 graham cracker pie crust
• 2 ounces white baking chocolate or bittersweet chocolate, grated

Directions

• Reserve 16 raspberries for garnish. Set aside.
• 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.
• Sprinkle chocolate in center of pie. Store in refrigerator.
• *Note: Pie can be presented alternately as photographed by replacing the directions as follows:
• In large blowl, beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust.
• Sprinkle chocolate in center of pie.
• Arrange reserved raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

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