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Raspberry Mousse Pie

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Recipe photo courtesy of Con Poulos

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 2 hours to chill), and is absolutely foolproof.

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
318
  • jkoball1024715
    21 MAY, 2017
    I made this for Mothers Day and it was a hit! So light and refreshing. I had a problem separating the seeds from the puree. Hoping that next time I will have a better mesh sieve or maybe a layer or two of cheese cloth might help. I will make this again.
    Reply
  • red4
    19 JUL, 2015
    I placed the raspberries in the form of the Canadian Flag for a party. As it was the first time I tried this recipe, all the guests (~20) were my guinea pigs - to a person they said definitely worth making again. Now I've just tried it using blueberries. Neighbours will be guinea pigs this time.
    Reply
  • sharmros
    10 MAY, 2015
    I made this for a Mother's Day tea, and everyone raved about it. It was amazing! I made a wide array of exquisite treats, but this was by far everyone's favorite! I will definitely make this again soon!
    Reply
  • bossraines
    4 OCT, 2014
    Do you think this would be good between cake layers, as a filling?
    Reply
  • wvcello
    18 MAY, 2014
    First of all, this mousse is FANTASTIC and you will love it. Secondly, it takes way more than 20 minutes prep time, so don't think that you are going to get it done right before you go to bed. The raspberry mixture takes more than 20 minutes to cool to room temperature AND, unless I misunderstood the directions, you will never get the puree separated from the seeds by using a fine mesh sieve. Pour the puree in a food mill and remove the seeds that way or you will find the process impossible.
    Reply
  • Andreia
    22 JUN, 2013
    Delicious, light and creamy pie. I am doing for the second time!
    Reply

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