Raspberry Truffle Cream Pie

1 2/3 c. (10 oz pkg) Hershey's rasberry chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
1 (8 oz) tub frozen non-dairy whipped topping, thawed
1 (9-inch) packaged crumb crust (6 oz)
Optional -- additional whipped topping

Place raspberry chips and milk in large microwave-safe bowl. Microwave at high 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at high 1 minute; stir. If necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread ½ cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping and spoon into crust.
Cover and refrigerate 4-6 hours or until firm. Garnish with whipped topping and raspberries, if desired. Cover and refrigerate leftover pie.