Black Raspberry Chip Cream Pie

Rate This Recipe


Prep: Bake: Yield:
10 Min 0 Min 8 Servings
Prep: 10 Min Bake: 0 Min Yield: 8 Servings


14 oz Eagle Brand® Sweetened Condensed Milk

1 (8 oz) container frozen whipped topping, thawed

2 tablespoons of lemon juice

⅔ cup black raspberry jam

½ cup mini chocolate chips, or chopped chocolate bar

1 (9 oz) graham cracker pie crust


Add whipped topping to a bowl. Add in the sweetened condensed milk and lemon juice and gently fold everything together. Now, gently fold in the mini chocolate chips.

Spoon half of the filling into the pie crust. Using half of the black raspberry jam, drop spoonfuls onto the filling layer. Top with the rest of the filling.

Spoon the rest of the jam on top. Using a butterknife, carefully drag the knife through the pie, swirling it into the filling. Top with more chocolate chips, if desired.

Freeze the pie for at least 5 hours, or until set. Serve as is or top with whipped cream.