DIRECTIONS

Pie

1. Combine cocoa powder, sugar, cornstarch and salt in a sauce pan and slowly pour 3 cups of Borden Dutch Chocolate milk, stirring constantly with a rubber spatula. Bring to a boil for 3 minutes.
2. Remove from heat and add softened butter and vanilla. Stir until blended. Mixture will thicken as it cools.
3. Pour mixture into the pie crust.
4. Let cool completely.

Topping

1. Place raspberries directly on top of the cooled pie and let set.
2. Place the mixer bowl and whisk in the freezer for at least 20 minutes to chill.
3. Pour Borden heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
4. Do not over beat.
5. Place whipped topping in a piping bag fitted with a decorative tip to pipe whipped cream onto the top of the raspberries.
6. Sprinkle a dash of cocoa powder over the whipped cream to finish.