Raspberry Mousse Pie

Name: Raspberry Mousse Pie
Prep time: 20 min
Total time: 40 min
Yield: 12
Ingredients: nonstick cooking spray; 7 graham crackers; 3 tbsp. fresh lemon juice; 2 1/4 tsp. powdered gelatin (from one 1/4-ounce packet); 5 c. fresh raspberries; 1/2 c. sugar; 2 tbsp. sugar; 2 c. cold heavy cream

Published: Jul 19, 2012

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Yields:

Prep Time:

20 mins

Total Time:

40 mins

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Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together and is absolutely foolproof.

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Ingredients

nonstick cooking spray
7 graham crackers
3 Tbsp. fresh lemon juice
2 1/4 tsp. powdered gelatin (from one 1/4-ounce packet)
5 cups fresh raspberries
1/2 cup sugar
2 Tbsp. sugar
2 cups cold heavy cream

Directions

1. Step 1Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
2. Step 2In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
3. Step 3Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.