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Cocoa Custard Pie III Recipe

Ingredients

1 (9 inch) pie crust, baked

1 (8 ounce) package cream cheese, softened

1/4 cup golden raisins

1 1/2 cups mayonnaise

1 cup white sugar

1 teaspoon vanilla extract

1 egg, beaten

3 tablespoons milk

1 teaspoon cream of tartar

1 cup evaporated milk

1 1/2 cups evaporated milk

2 tablespoons butter

2 tablespoons white sugar

3 tablespoons butter

1 teaspoon butter

1/4 teaspoon lemon zest

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant whipped topping

1 cup confectioners' sugar

1 1/2 teaspoons lemon zest

1 (1.5 ounce) square unsweetened chocolate

1 cup whipped cream

1 (3 ounce) package instant confectioners' sugar for dusting

Directions

In a medium bowl, mix cream cheese, golden raisins, mayonnaise, sugar, vanilla extract, egg, milk and cream of tartar. Mix well and refrigerate at least 1 hour before serving.

In a large bowl, blend evaporated milk, evaporated milk, butter, 1 tablespoon sugar, butter, 1/4 teaspoon lemon zest and 1 1 (3 ounce) package instant whipped topping.

Spread mixture into pie crust. Garnish with remaining whipped cream and chocolate. Dust with remaining confectioners' sugar.