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Raspberry Mousse Pie

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.

  • prep: 20 mins
    total time: 40 mins
  • servings: 12
Photography: Con Poulos

Ingredients

  • Nonstick cooking spray
  • 7 graham crackers
  • 3 tablespoons fresh lemon juice
  • 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
  • 5 cups fresh raspberries (about 1 1/2 pounds)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups cold heavy cream

Directions

  1. Step 1

    Lightly 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 2

    In 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 3

    Using 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.

Source
Everyday Food, May 2011

Reviews (2)

  • 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.

  • 22 Jun, 2013

    Delicious, light and creamy pie. I am doing for the second time!