Raspberry Chocolate Sour Cream Pie with Shaved Bavarian Chocolate

I shared this recipe in the Pie class, but have had a few requests for the printable PDF of the individual recipe. I'm happy to share! Get the printable here

Raspberry Chocolate-Sour cream Pie 

with shaved Bavarian Chocolate

2 9 inch pie shell, baked 425 degrees 12-15 minutes, then cooled

2 cups Honeyville Raspberry Hot Cocoa mix (OR any flavor) (9.15 oz)

1 cup Honeyville sour cream powder (1.5 oz)

1 cup Honeyville Chocolate pudding mix (3.15 oz)

2 tsp double strength vanilla

1cup dark chocolate chips or Bavarian chocolate, chopped fine

Extra chocolate for garnish

4 cups whipped cream

Directions: Preheat oven to 425 degrees. Bake shells 12-14 minutes until lightly brown. Remove from oven. When still slightly warm, Divide the chocolate between the two pies. Cover the bottom of the crust with the chocolate chips and allow to melt. Spread the chocolate all over the crust. Cool shells.

In a medium bowl, combine the cocoa mix, sour cream powder, and pudding mix with 4 cups cool water and whisk until smooth. Pour half of the filling into each prepared pie shell.

 Top with whip cream and shaved chocolate garnish.