Raspberry Custard Pie 1 pkg (6 oz.) fresh red raspberries, divided (about 1 1/4 cups total) 2 3/4 cup cold milk 2 pkgs(4-serving size each) vanilla instant pudding 1 Graham Cracker Pie Crust 2 ounces white baking chocolate or bittersweet chocolate, grated 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. 2. In large blowl, beat milk and pudding mix with wire whisk for 2 Minutes. Fold in remaining raspberries. Spoon into crust. 3. Sprinkle chocolate in center of pie. 4. Arrange reserved raspberries in center of pie. Cover and Refrigerate at least 2 hours or until set.
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