3.2957
Raspberry Mousse PieCreamy, 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.
  • 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
servings:12
  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. 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. 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.
20 min20 min40 min

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    Raspberry Mousse Pie

    By Everyday Food

    • Yahoo! users:

      star33.29
      57 ratings

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    servings:12
    cook time:20min
    recipe source:Everyday Food
    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 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. 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. 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. 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.

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    37 USER REVIEWS
    • Really good
      Aimee By Aimee on Fri, May 17, 2013 11:48 AM EDT

      star55

      I made it for my mom's birthday with strawberries and it came out incredible! Does anyone know if the cream could be substituted with plain greek yogurt?
      0 of 0 people found this review helpful
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    • Raspberry cake
      phillip By phillip on Mon, May 13, 2013 5:49 PM EDT

      star11

      I've calculated the cost of the ingredients needed to make this cake and I've come up with over 50 dollars. Just buy Mom some roses instead.
      0 of 0 people found this review helpful
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    • Mmmmmmmmmmm....!
      Azure By Azure on Sat, May 11, 2013 10:21 PM EDT

      star55

      I'm going to make this for my mom on mothers day.....can't wait for her to try it.

      Also, you might say it is 'too easy' but who cares? IF it tastes good, it's all good.
      0 of 0 people found this review helpful
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    • It's Good
      jd By jd on Sat, May 11, 2013 8:57 AM EDT

      star55

      I understand all the negativity. You mean to tell me that if a little one say in the age range of 5-9 child makes this for mom that she's gonna scream? NO !!! Why? Because it was made with LOVE and THOUGHTFULNESS. People need to quit being so judgemental of others.
      0 of 0 people found this review helpful
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    • Looks yummy
      Bleep By Bleep on Sat, May 11, 2013 2:50 AM EDT

      star33

      I gotta say, just by looking at the crust, it's looks really yummy! What a yummy article. xp
      0 of 0 people found this review helpful
      Report Abuse |

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